Cooking a steak when you can’t use your grill

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

Ingredients

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

Equipment

Cast iron pan or stainless steel skillet
Pastry brush
Long tongs
Instant-read Thermometer
Silicone Oven mitts

Instructions

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.

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