PAN FRIED & OVEN BAKED STEAKS

Pan Fried & Oven Baked Steaks image

How to make Pan Fried & Oven Baked Steaks

Provided by @MakeItYours

Number Of Ingredients 9

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Ingredients

2 tablespoons vegetable oil
2 steaks (rib eye or strip)
garlic powder (to taste)
salt (to taste)
pepper (freshly ground, to taste)
1 medium onion (sliced 1/4-inch)
1 cup beef broth
1/4 cup cold water (optional, if making gravy rather than Au Jus)
1 tablespoon cornstarch (optional, if wanting gravy rather than Au Jus)

Steps:

Pre-heat oven to 400*F. Place a rimmed sheet pan large enough for the steak(s) into the oven to warm. Remove steak(s) from the refrigerator. Allow to sit at room temperature for 15 minutes on a cutting board. Sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). Cover top with a piece of plastic wrap. Using a meat mallet (tenderizer), pound steaks to desired thickness (I like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time). Heat a non-stick or cast iron skillet over medium heat on stove top. Once the pan is hot, add the oil and heat until the oil shimmers. Lay steak(s) into the skillet. Leave undisturbed for 1 minute. Lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. When nicely browned, flip over and repeat this process. Remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake. Now it all depends on the thickness of your steak(s) to reach your desired doneness. Example: If I am making a 1" thick steak, I will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). If mine are 1 1/2" thick, I will bake them for about 8 minutes, flip and do 6-8 minutes more. Just keep and eye on your thermometer and use your own judgement. While steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). Once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat. When steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the Au Jus and mix well. Loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a MUST). Again, pour collected juices from the platter (after the 'res