This method of cooking steaks creates a flavorful crust and the perfect temperature in the center while sealing in all of the delicious juices.
- 2 (16 oz) New York strip steaks, rib-eye steaks or filet mignon, 1 1/4-inch thick, at room temperature
- 2 tsp. olive oil
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. salted butter, divided
- chopped parsley for garnish
- Remove your steaks from the refrigerator and pat dry. Season each side of the steak with 1/2 teaspoon of salt. Allow to sit for 30 – 40 minutes to come to room temperature.
- Preheat the oven to 375˚F.
- Brush each side of the steaks with 1/2 teaspoon of olive oil and season with pepper.
- Heat a heavy, oven-safe skillet over high heat on the stove. When it is smoking hot, sear the steaks for 2-3 minutes per side. If you have steak with fat on one side, turn the steak onto the fat side and allow the fat to render for 2-3 minutes.
- Place the skillet in the oven and cook the steaks to 5°F (3°C) below your desired doneness. For a medium (145˚F) doneness, my steaks were in the oven for 3 minutes. This is where variables come into play – the thickness of your steak, the true temperature of your oven, and how much the steaks were cooked when they were seared. Make sure to use your instant-read thermometer for this step.
- Remove from the oven and transfer to a cutting board. Place 1 tablespoon of butter on each steak and allow them to rest for 5 minutes before serving. Garnish with parsley.
Internal temperatures for steak doneness is as follows. Insert an instant-read thermometer in the thickest part of the steak:
- Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
- Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
- Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
- Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
- Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
NOTE: The FDA recommends that steak be cooked to an internal temperature of 145°C or 63°C.