Bake & Sear Beef Steaks

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!

Ingredients

• 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)

Instructions

IMPORTANT! You need an oven-safe thermometer, I use –> THIS.

1. Preheat the oven to 275f and make sure there is a rack in the middle position.
2. 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.
3. 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.
4. Bake your steak until it reaches your desired doneness, depending on the thickness this could take 30+ minutes.
5. Once your steak has come to temperature, remove it from the oven and tent it very loosely with tin foil.
6. Leave it to rest for 15 minutes.
7. When you are ready to serve, heat a heavy frying pan until it is smoking hot. Add the steak.
8. Cook for one minute on each side, 1 teaspoon of butter when you flip it.
9. Serve immediately.

Makes 1 Steak/Servings – Easily doubled or even quadrupled!

Notes

• The steak can sit covered at room temperature for up to an hour.
• If the out of the oven temperature seems 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 overcooked 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.