What do you do on days when you really would like to have a nice steak for dinner but your grill is unavailable? Here in Wisconsin, your grill may be out of commission from December to March (or later).
The answer is – You cook it in the oven and the stove top.
The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an a very hot, preferably cast-iron pan. A cast-iron pan is the way to go with this technique. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak.
How To Cook Perfect Steak in the Oven
- 1 steak, (1-pound, 1 to 1 1/2 inches thick), ribeye, filet mignon, or strip steak
- 2 tablespoons canola or vegetable oil
- Kosher salt
- Freshly ground black pepper
- Cast iron pan or stainless steel skillet
- Pastry brush
- Long tongs
- Instant-read Thermometer
- Silicone Oven mitts
- Let the steak come to room temperature; this helps it cook more evenly.
- Heat the pan under the broiler 10 minutes before cooking. Place an oven rack 6 to 8 inches below the broiler heating element.
- Rub the steak with oil. Drizzle a little oil over the steak and use a brush to spread it evenly over the steak and on all sides.
- Sprinkle with salt and fresh pepper. Flip the steak and repeat on the other side.
- Place the pan over high heat. Turn on a stove burner to high. Carefully remove the hot pan from the oven using oven mitts. Place it on the stove top burner.
- Sear the steak for 30 seconds on the stove top. Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately.
- Flip and sear the other side for 30 seconds.
- Carefully put the pan back below the broiler. Close the oven door and cook the steak for 2 minutes.
- Take the pan and carefully flip the steak using the tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 1-2 minutes to the oven time.
- Use an instant-read thermometer, insert into side of steak. For medium-rare, 120 to 125 degrees is ideal: Steak will continue to cook after being removed from heat.
- Remove from the heat and let the steak rest. Transfer it to a clean cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes.
- Slice and serve. Slice the steak and fan slices out on each plate. Serve immediately.