This is more of a method than a recipe. I know it sounds like an odd thing to do but it really is the “fashionable” way to cook steaks right now… seriously, all the cook
kids cooks are doing it! I know you probably see TV chefs pan searing and then baking, and yes, of course, that works too but I always seem to over or undercook the steaks using that method. Also, I like my steaks medium rare and my husband likes his medium so I generally just have a medium cooked steak to make it easier. With this method, I just take my steak out of the oven when it gets to the right temperature and leave his in until it’s done. I have used this method exclusively for my last dozen or so steak dinners and each one was cooked perfectly. This is definitely the way to go for me!
- Salt & fresh ground black pepper
- 6 to 8-ounce beef steak, at least 1″ thick (I like to use rib eye or sirloin)
- Light tasting, high-temperature oil (I use avocado or canola)
- 1 tsp butter (per steak)
IMPORTANT! You need an oven-safe thermometer, I use –> THIS.
- Preheat the oven to 275f and make sure there is a rack in the middle position.
- Line a baking tray with foil, and rub the steak with just enough oil to coat it, then season with salt and pepper to taste.
- When the oven is up to temperature, push the thermometer into the middle of the steak, then set your temperature for your desired doneness – Rare/125f, Med-Rare/135f, or Med/145f.
- Bake your steak until it reaches your desired doneness, depending on the thickness this could take 30+ minutes.
- Once your steak has come to temperature, remove it from the oven and tent it very loosely with tin foil.
- Leave it to rest for 15 minutes.
- When you are ready to serve, heat a heavy frying pan until it is smoking hot. Add the steak.
- Cook for one minute on each side, 1 teaspoon of butter when you flip it.
- Serve immediately.
Makes 1 Steak/Servings – Easily doubled or even quadrupled!
- The steak can sit covered at room temperature for up to an hour.
- If the out of the oven temperatures seem a little low to you, keep in mind the steaks will rest and then be cooked some more. I’ve found that if I cook them more than that, they are over cooked/not my desired end result doneness.You can finish on a hot barbecue, but they still only take 1 minute per side.
- I also use this method for thick pork chops, it works perfectly! You need to get them to 165f, then rest for just 10 minutes.
- What if you have no oven safe thermometer? You should buy one! All my oven roasted meats, including meatloaf all come out perfect. I have no idea how to guess the proper temperature of the steak, sorry.