I love me the flavor of a grilled steak, but if you don't have the time or inclination to set up the grill, then pan-searing is a great option. My go-to method is first pan-searing the steak briefly to brown, then finishing in the oven. From there, you can add whatever sauce, seasoning or side your heart desires!
Here's the basic recipe using ribeye:
2 ribeye steaks, about 1 1/2-2" thick each
Kosher salt
Coarsely ground black pepper
Granulated garlic or garlic powder
1 tbsp. grapeseed or canola oil
1. Place the steaks on a plate and pat dry with paper towels.
2. Season all sides of each steak liberally with salt, pepper, and granulated or powdered garlic; set aside, uncovered at room temperature, for 40 minutes to an hour. You can also refrigerate the seasoned steak overnight, uncovered - just make sure to take the steak out and let sit at room temperature 30 minutes before cooking.
3. Preheat oven to 450F. Place a 12" cast iron or other heavy skillet over high heat and add 1 tbsp. grapeseed or other vegetable oil with a high smoke point. When the pan is almost smoking, add the steaks.
4. Lower the heat to medium high and sear the steaks 3-4 minutes on each side until nicely browned (do not lift the steaks at all during this process, except when flipping them over).
5. Remove the pan with the steaks to the preheated oven. Roast about 6 minutes for medium-rare (130-140F) or about 8 minutes for medium (145F).
6. Immediately remove the steaks to a chopping board or plate and let rest for 10 minutes, uncovered, before serving.
After pan-searing on both sides for 3-4 minutes, remove the pan to a preheated 450F oven and cook 6-8 minutes, depending on your desired level of doneness.
Let the steak rest for 10 minutes before serving.
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