Prep 5 mins
Cook 16 mins
I, unlike many foodies, don't like my food to bleed, or even be pink. If you are like me, here's a great way to get a steak well done and still keep it from shoe-leather consistency!
- Preheat oven to 450.
- If you have a large cast iron skillet, now is the time to use it. Set it on the burner on high and heat it up for about 5 minutes. Get it scary hot.
- Season your steaks - salt, pepper, oil -- or pretty much anything you like on your steak. If you are using filet mignon or an extremely thick steak, butterfly it before cooking.
- Toss your steaks in the skillet, get your oven fan on and turn your smoke detector off, do not touch those steaks for 3 minutes.
- Flip carefully, and no more touching for 3 minutes more.
- Move pan to the oven (make sure your pan is oven safe) -- if you have a digital meat thermometer, use it and let meat get to 165 or so. If you don't, I'd say 10 minutes in oven.
- You are supposed to let a steak rest for 5 minutes or so after taking it out of the oven. I don't -- and it's never hurt me!
I am so glad to hear there are others that don't think the French are right, Well done steak can be good and not tough as this wonderful technique proves. Thanks soooooo much!
Correction! I leave in the oven on 500 for 3-4 minutes each side for MEDIUM DONESS. Not 6 mins. each side as I said before! Sorry for the error!
These steaks are wonderful!!!! They are not tough at all and are really juicy. I have passed this recipe off to many, many people, and have not had one complaint. You just gotta try it!!! Great for the inexperienced cook.