Prep 5 mins
Cook 18 mins
Clipped from Boca Magazine, this recipe is credited to Barb Freda, food editor of Florida Table and blogger, "Babette Feasts".
- 1 steak, approximately 1-1/2 inches thick
- 3 tablespoons olive oil (approximately, enough to coat bottom of a cast iron skillet)
- kosher salt (to cover the bottom of a cast iron skillet)
- Rest the steak on the kitchen counter for about 30 minutes. Heat the oven to 450 degrees.
- Place a cast iron skillet on the stovetop, over high heat. Add olive oil and sprinkle coarse kosher salt over the bottom of the pan. When the oil is just starting to smoke, place the steak into the skillet. Don't touch ituntil it has a nice dark-brown crust (this should take about 3 minutes for a steak that is about 1-1/2 inches thick).
- Turn the steak and cook for another three minutes. Use tongs, never a fork, to flip the steak because you don't want to pierce the meat and let juices escape.
- Place the skillet into the hot oven. It should reach medium-rare in about seven minutes. Remove from oven and cover loosely with aluminum foil and a dish towel.
- Let rest for about five minutes--and enjoy.
My family voted this our "favorite way to cook steak when grilling isn't an option." This really is the best way to cook a steak indoors that I've tried, and cleanup was easy. I cooked four steaks in two heavy pans and the time was a little too long; the steaks were medium or medium-well. Next time I'll back off the cooking time in the oven a little. And there WILL be a next time! Thank you Epi Curious!