Making steak in the oven is quick and easy, no grill needed. Just choose your favorite steak, season it simply with salt and pepper, sear in a skillet, and move into the oven to finish.
Take the steaks out of the refrigerator about 30-45 minutes before cooking. Cold meat will seize in it hits high heat suddenly so for the best results, remember to let it warm up.
When ready to start cooking, pat each steak dry with a paper towel all around.
Season steaks generously with salt and pepper on all the sides. Insert the probe for the leave-in thermometer through the side of the steak, towards the middle.
Preheat the oven to 450°.
Sear the steak
Make sure that your cast iron skillet is seasoned well before every use. Preheat skillet on stove-top, over medium-high heat and add a little bit of oil to the bottom.
Add steaks to the hot skillet and sear for 45-60 seconds. Flip the steaks, and sear about 20-30 more seconds and move the skillet to the oven.
Finish in the oven
Once both sides have been seared, move the skillet into the pre-heated oven.
Set thermometer to the desired temperature if you want it to alert you or just watch it.*If you are not using a leave in thermometer, you will need to manually take the temperature of the steak. Take the skillet out of the oven and close the oven door. Take the temperature by inserting thermometer through the side of the steak, towards the middle.
Once steaks reach the temperature about 5 degrees away from your desired temperature, take them out of the oven. Take the steak out of the skillet immediately and let the steaks rest for about 5-10 minutes before cutting it. (You can let steaks rest on the cutting board or on the plate.)
Add thin slices of butter to the top of each steak while it's resting.
Remember to slice against the grain.
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Notes
Nutrition NOTE: nutrition is calculated for NY strip steak. If you want to know the nutritional information for other types of steak, consult the steak packaging.
*When choosing steaks: try to get prime or choice grade and remember that you will get what you pay for. Also, try to get steaks that are about 1 to 1.5 inches in thickness. (Ask the butcher if none available on the shelf.)
Steak Temperatures: Rare = 125°-130°; Medium-Rare = 135°-140°; Medium = 145°-150°; Medium-Well = 150°-155°; Well = 160°-165°
Remember to REST the steak for 5-10 minutes after cooking and slice your steaks against the grain.