By Kittencalskitchen on February 09, 2009
Photo by Virginia Cherry Blossom
Photo by Virginia Cherry Blossom
"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"
Serving Size: 1 (28 g)
Servings Per Recipe: 1
"I made this for my DH and I last night. They turned out perfect. I seared them in a cast iron pan then placed the entire thing in the oven . Sauteed some mushrooms and red onions to go along with the steak. Perfection!!!!!"
"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."
"Decided to make steaks some other way than grill. I forgot to add the pepper and garlic powder while the meat was sitting out so I did this right before frying. Cooked in a nonstick frying pan and when it came time to transfer to the oven I placed the steaks in a greased glass dish. My mini thermometers did not work for some reason, so I guessed on the time. Even though they were well done (I like medium rare) these still had great flavor for only using oil, butter, garlic powder, and pepper. Served with Recipe #296101. Made for Saucy Senoritas Family Picks ZWT5."
"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!!!"
"As always, knew I could count on Kittencal for advice."
"just did this and wow so juicy ,i had 3 bacon wrapped tenderloins one was prev cooked rare and frozen and defrosted the other two fresh no one could tell the difference. Thanks for the recipe"
"I made this the other day and it was the best tasting steak ever, including what I have had in restaurants! I am not a cook by any means, and even I didn't screw it up. My 7 year old hates steak but when she tried this, she said "yum! How did you get it so juicy?" I am making it again for my sister tonight! I added some onions to the pan when I flipped the steak."
"Very good and easy to make. I added freshly picked chives to my butter before topping my steak with it. Had left over scallop potatoes from the night before and made some fresh creamed peas. Thanks for a good recipe."
"This is an excellent way to prepare steak! I used my cast iron frying pan to prepare my steaks. It was a great choice!"
"This is the way they often cook steaks in restaurants, and it is a great method. Previous poster talked about leaving steak out. FYI: Food doesn't start to develop bacteria until it is at room temperature for 2 hours, not 1 hour. By the time your steak is out for 2 hrs. it will be at room temperature so there is no need to worry about bacteria or food poisoning."
"WOW! Is this ever good! I used 2 New Yorks. Now I understand why I would leave the steaks out for so long. It allowed the meat to be the same temp.all over, not colder in the middle, as when I usually pan fry a steak. Sometimes the steaks that you buy are maybe a little thicker in the middle. It seared so beautifully.It was delicious, that's all I care about. Thanks Kitten, for sharing a great recipe!"
"While this recipe is quite delicious , I must admit that I shudder at the thought of leaving a piece of beef out at room temperature for an hour and a half. The max amount of time that ANY food should be in the "danger zone" is one hour and I'd rather not even get too close to that. I added garlic and onion powder with the pepper according to our tastes."