Here is an absolutely foolproof, easy and quick way to make a juicy steak with a crisp, peppery crust — in the oven. Add a loaf of bread, a salad and a bottle of wine, and you have an easy and delicious dinner you can make for weeknights and special occasions alike.
Good steak is worth it.
The first and most important step in cooking a great steak is to buy a great steak.
The best way to do this is to go to a local butcher, preferably one who raises the animals himself or sources them from a local farm. Or find a store that sources sustainably and humanely raised meat. Besides being a more ethical buying choice, this meat is usually of better quality and tastes significantly better.
Bottom line: Buy the best steak you can. No matter how expensive it is, it still will be cheaper than eating out. Expect to pay top price per pound of steak. If the price seems too good to be true, in this case it probably is.
Which cut to buy? Rib-eye steaks are my personal favorite, although this method will work with any favorite cut of steak: rib-eye, T-bone, filet mignon, strip steak.
Make sure the steak you buy is at least an inch thick — if it’s thinner, shorten the cooking time and check the steak early so you don’t overcook it. Also, buy steaks that have some white fat around the edge and a good amount of fat marbling the interior.
Our oven method: Cooking time is 15 minutes, tops, so have the rest of your meal ready before you start cooking. You’ll have a beautifully juicy, medium-rare steak, with crisped and crunchy edges, before you know it.
Steak in the Oven
Note: Use a cast iron or stainless steel skillet for this dish. Adapted from Alton Brown’s Pan-Seared Rib-Eye recipe.
• 1 (1 lb.) steak, 1 to 1 1/2 in. thick, rib-eye, T-bone, filet mignon or strip cut
• 2 tbsp. canola or vegetable oil
• 1 tbsp. kosher salt
• Freshly ground black pepper
Open the package and blot the steak dry with paper towels. Let the steak come to room temperature for about 30 minutes on the counter; this helps it cook more evenly.
Turn on your oven’s broiler and place an oven rack 6 to 8 inches below the broiler element. Put the skillet on the rack to heat up with the oven for 20 minutes.
Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak and on the sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
Turn on a stove burner to high heat. Carefully remove the hot skillet from the oven using an oven mitt. Place it over the stovetop burner.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.
Flip and sear the other side for 30 seconds.
Carefully put the skillet back below the broiler. Close the oven door and cook the steak for 2 minutes.
Pull out the skillet and carefully flip the steak using tongs. Return skillet to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let it rest for about 5 minutes.
Slice the steak and fan slices out on each plate. Serve immediately.
Nutrition information per serving:
Calories 490 Fat 30 g Sodium 2,900 mg
Carbohydrates 0 g Saturated fat 7 g Total sugars 0 g
Protein 55 g Cholesterol 160 mg Dietary fiber 0 g
Exchanges per serving: 8 medium-fat protein.