KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD

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Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method image

There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

Provided by Kittencalrecipezazz

Categories     Steak

Time 1h40m

Yield 1 serving(s)

Number Of Ingredients 6

1 -1 1/2 tablespoon vegetable oil
1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)
garlic powder (optional)
freshly ground cracked black pepper (use as much as desired)
1 -1 1/2 tablespoon butter
salt (used only after cooking)

Steps:

  • Pat the meat dry using paper towels.
  • Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
  • Preheat oven to 400 degrees F.
  • Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
  • Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
  • After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
  • Return the steak flat in the pan.
  • Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
  • Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
  • Spread the top with butter then season lightly with salt.
  • Cover loosely with foil and allow to rest about 5-6 minutes.
  • Slice across the grain.

Nutrition Facts : Calories 222, Fat 25.1, SaturatedFat 9.1, Cholesterol 30.5, Sodium 101.4, Protein 0.1

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