There’s nothing quite like the sizzle of a steak hitting a hot pan. The aroma, the crust, the melt-in-your-mouth bite. It’s the kind of meal that feels indulgent, yet totally doable at home. If you’ve ever been intimidated about cooking a steak, you HAVE to try our method that is truly simple and DELICIOUS. No need to get the grill out because all you need is the stove top, the oven, and an empty stomach!
Ingredients:
-Steak of choice- but aim for one which is at least 1 inch thick.*
-1 tablespoon neutral cooking oil- avocado, canola, or vegetable
-Salt
-Pepper
-Butter, to finish
Twin Tips:
- *Thicker steaks are easier to cook, while thinner steaks dry out faster.
- **If you forgot to bring your steak to room temperature (as I frequently do!) and you don’t have time to let it sit out for 30 minutes, just place the steak in a ziplock bag, remove the air and let it sit in a bowl of hot water for about 5 minutes. This should bring it closer to room temperature much faster!
- *** It varies greatly how much time your steak needs in the oven to finish cooking. It depends on the thickness of your steak, how long you seared it, and whether you switched it to a different pan before baking. Generally, it will need 2-3 minutes in the oven per inch thickness.
- ****The best way to tell if your steak is done is with a meat thermometer! I highly recommend getting one, so you don’t have to guess what temperature your steak is at.
Directions:
- Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.**
- Preheat oven to 400 degrees.
- Heat a heavy bottomed pan or cast iron skillet over medium high heat while you season the steak.
- Pat the steak completely dry with some paper towels.
- Salt and pepper the steak to your liking, although generally you’ll use 1 teaspoon of salt per pound of meat. Don’t forget to season both sides and all the edges!
6. Add the oil to the pan and when it starts to smoke, add the steak.
7. Sear for 1-2 minutes, until a golden brown sear is achieved. Then flip and repeat on the other side. If your steak has a strip of fat along the edges, you’ll want to flip it on its side and sear this as well. This is called rendering the fat.
8. Slide the pan with the steak into the oven to finish cooking. Or if your pan is not oven safe, transfer to an oven safe plate to finish cooking on.***
9. Remove the steak when it is 5 degrees from the desired temperature, as the temperature will continue to rise even when taken off the heat.**** Place on a plate.
10. Put a pat of butter on the steak to melt for a finishing touch and rest for 5-10 minutes before slicing into it. This allows the juices to evenly redistribute.
Rare 120-125°F
Medium-rare 130-135°F
Medium 140-145°F
Medium-well 150-155°F
Well-done 160°F+
Now you’re ready to impress your guests, family or just enjoy a juicy steak. We show you exactly how we cook this steak in our YouTube video!
Enjoy!
Katie + Beth | Twins at the Table