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Stove & Oven Steak
Description
This one sears on the stove and finishes in the oven. I don’t have an issue with leaving it on the counter, but some might.
Ingredients
- 1 whole Steak, (filet Mignon 2.5" Thick, Ribeye Or Strip 1.5" Thick)
- ¾ teaspoons Kosher Or Sea Salt
- 1 teaspoon Canola Oil
Preparation
1. Remove your steak from the fridge, blot it dry, and leave on counter for 2 hours.
2. Preheat oven to 400ºF, move a rack mid-oven. Put salt all over the steak.
3. Heat a cast-iron pan on the stove on medium to medium-high heat, so that if you put a drop of water on, it evaporates in 3 seconds.
4. Coat the pan with canola oil.
5. Sear the steak about 2 minutes a side, turning once. Put the pan in the oven. Cook till a thermometer hits 125ºF.
6. Remove steak from the oven. Put foil over the pan. Let rest for 5 minutes.
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Michele A. on 1.17.2012
Alton Brown gave a similar recipe that I still LOVE to use:
Rub steak of choice with olive oil, salt, & pepper. Let rest while oven preheats. Place clean cast iron skillet in oven – Preheat to 450F. Remove cast iron skillet, place on stove burner on “high” and place steak on skillet. Sear each side for 2 minutes. Place steak in cast iron skillet in oven (still set at 450F). Let cook on each side for 2-3 minutes (depending on how done you like your steak). Remove and let rest for a few minutes. DONE!