Simple Pan Seared Steak

I found this simple, yet yummy recipe for seared steak from Chef Donald Link's website.  His recipes are so simple, easy to make and full of flavor.  I am a fan of making simple dishes and enjoying the basic flavors of food.  I don't need steak tasting like ten different things.  I also like this recipe because it involves a cast iron skillet, not a grill (which I lack). Besides, what fun in grilling in freezing, snowy weather?  I want to enjoy steak year round, thank you.

Recipe:
1 (12-ounce) thick good-quality ribeye steak
1 teaspoon(s) sea salt
1 teaspoon(s) fresh black pepper
1 teaspoon(s) garlic powder
1 tablespoon(s) olive oil

Season ribeye with salt, pepper and garlic powder on both sides. Heat a medium cast-iron skillet over high heat and add the olive oil. When oil begins to smoke slightly gently lay the ribeye into the hot skillet and press down gently with the back of a spatula to ensure it is laying flat in the pan. Adjust the cooking temp to medium heat to ensure the steak does not burn. For medium rare cook each side about 4 to 5 minutes. For a well done steak, cook each side 7 to 8 minutes.

Transfer to a plate and let the steak rest for 5 minutes, covering the steak in foil to keep the meat warm. The reason it is important to let the steak or any meat rest after cooking before cutting is simple.  When the meat cooks, the heat causes a breakdown of the protein molecules and the cooking process forces the "juices" move to the center of the meat.  Letting the meat rest partially reverses the process, allowing the juices to redistruibute back into the protein molecules and absorbing the juices.  Thus you have a more juicy and tender steak that is not dry.

Serve sliced or not with sea salt sprinkled on top.

ENJOY!