Prep 1 hr 30 mins
Cook 10 mins
There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak
- 1 -1 1⁄2 tablespoon vegetable oil
- 1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)
- garlic powder (optional)
- freshly ground cracked black pepper (use as much as desired)
- 1 -1 1⁄2 tablespoon butter
- salt (used only after cooking)
- Pat the meat dry using paper towels.
- Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
- Preheat oven to 400 degrees F.
- Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
- Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
- After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
- Return the steak flat in the pan.
- Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
- Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
- Spread the top with butter then season lightly with salt.
- Cover loosely with foil and allow to rest about 5-6 minutes.
- Slice across the grain.
Typical. Absolutely Typical. First of all my steak was a New York steak and it turned out superb. With the "typical" part that refers to many experiments tried using Kittencal's recipes that end up turning out spectacular. I bought this steak on sale at the store but kind of regretting it later knowing I don't have a gril but just a standard oven. This turned out as tender as a Fillet and was spectacular. Many thanks again for saving me Kittencal! My steak turned out tender and restaurant quality in my eyes thanks to your expertise. This is yet another "keeper" I'll be saving from you.
Just what we were looking for!! After trying this recipe, I bought my daughter an iron skillet and here's the reason for my review - you need to know ahead of time that it's SMOKY when you're searing the steak and that is looks BURNT... but NEVER FEAR because it all turns out succulent in the end! I don't know if it's the resting under the foil... but it's magical and moist and our "go to" when the weather doesn't allow cooking outside! Kittencal, I've tried a few of your recipes, and, Girl, you got it!!!