Description
This savory oven baked steak recipe delivers a perfectly seared and tender steak that melts in your mouth. Using a combination of stovetop searing and oven roasting, it ensures an ideal crust and juicy interior. The addition of butter while resting enhances flavor and richness.
Ingredients
Scale
Steak
- 2 steaks (ribeye, top sirloin, strip steak, or tenderloin filet), about 1 inch thick
Seasoning & Fat
- 1 tbsp coarse salt
- 1 tbsp fresh cracked black pepper
- 1-2 tbsp vegetable or avocado oil (avocado oil recommended for high smoke point)
- 1 tbsp unsalted butter (for finishing)
Instructions
- Bring Steaks to Room Temperature: Take the steaks out of the refrigerator about 30-45 minutes before cooking to allow even cooking throughout.
- Pat Steaks Dry: Gently pat each steak dry with paper towels to remove excess moisture for better searing.
- Season: Generously season the steaks on all sides with coarse salt and fresh cracked black pepper to enhance natural flavors and add heat.
- Insert Thermometer Probe: Insert a leave-in thermometer probe through the side of the steak towards the middle for accurate temperature monitoring during cooking.
- Preheat Oven: Preheat the oven to 450°F (232°C) to prepare for finishing the steaks after searing.
- Preheat Skillet: On the stove-top, preheat a cast iron skillet over medium-high heat and add the oil to get it hot for searing.
- Sear Steaks: Add steaks to the hot skillet and sear each side for 45-60 seconds, then flip and sear the other side for an additional 20-30 seconds to create a flavorful crust.
- Transfer to Oven: Move the skillet with the steaks directly to the preheated oven to finish cooking the steaks evenly.
- Monitor Temperature: If not using a leave-in thermometer, manually check the steak’s temperature by inserting a thermometer through the side to avoid overcooking.
- Remove and Rest: Once the steaks reach about 5°F below your desired final temperature, take them out of the oven and let them rest for 5-10 minutes to allow juices to redistribute.
- Add Butter: While resting, add thin slices of unsalted butter on top of each steak to melt and enrich the flavor.
Notes
- Allowing the steak to come to room temperature ensures even cooking inside and out.
- Patting dry before seasoning promotes a better sear forming a crust.
- Using a leave-in thermometer helps achieve precise doneness without guesswork.
- Cast iron skillet is ideal for high heat searing and oven transfer.
- Resting the steak is crucial for tender, juicy results.
- Butter added during resting adds richness and enhances mouthfeel.
