They don't have a great shot of it but it looks to be a bone in Ribeye with an herb blend that she sprinkles over it. The reason that steak looks so perfect is that commercial broiler it's pulled out of, the best steaks are extremely high heat to sear that sucker in a flash. If you want to do one at home a cast iron skillet is the only way to get close to that level. Alton Brown's version is how I do it and I get a $25 piece of meat that I have paid $70 for quite often.
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
This is for an inch and half thick boneless steak, he recommends Canola oil as it has a higher smoke point. Never been disappointed doing it this way with Ribeye or Strip. Never tried Filet (tenderloin) this way as I prefer it on my grill with bearnaise sauce or Steak Au Poivre for which he has a great recipe.
http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe.html
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