Description
This method combines a hot cast iron sear with a gentle oven finish to give you a beautifully caramelized, evenly cooked steak that’s full of flavor.
Ingredients
- 1 thick-cut steak (ribeye, New York strip, or filet mignon, at least 1 to 1 1/2 inches thick)
- Coarse salt
- Freshly cracked black pepper
- 1 tablespoon high-heat oil (avocado, vegetable, or canola oil)
- 2 tablespoons unsalted butter
- 2 garlic cloves (crushed)
- Fresh herbs (rosemary or thyme)
Instructions
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Preheat your oven to 400°F (200°C). Place a cast iron skillet on the stovetop over high heat.
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Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
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Add 1 tablespoon oil to the hot cast iron skillet. Place the steak in the pan and sear for 2-3 minutes per side until a golden-brown crust forms. In the last 30 seconds of searing, add 2 tablespoons butter, 2 garlic cloves, and a sprig of rosemary or thyme, spooning the melted butter over the steak.
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Transfer the skillet to the preheated oven and cook for 3-7 minutes based on desired doneness:
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Rare: 120-125°F (3-4 minutes)
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Medium Rare: 130-135°F (4-5 minutes)
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Medium: 140-145°F (5-6 minutes)
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Medium Well: 150-155°F (6-7 minutes)
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Remove the steak from the oven and let it rest for 5-10 minutes before slicing. Slice against the grain and serve with extra melted butter from the pan
Notes
- Use a meat thermometer to ensure the perfect doneness.
- Don’t move the steak while searing to develop a deep crust.
- Let the steak rest before slicing to retain juices.
Nutrition
- Serving Size: 1 steak (varies based on cut and thickness)
- Calories: 700 kcal (estimate based on 1 steak, without sides)
- Sugar: 0g
- Sodium: 700mg
- Fat: 54g
- Saturated Fat: 22g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 130mg