Steak in the Oven

Serves 2.

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.