Please read the note at the top of the article. This recipe seems to have great results for some people and terrible for others. I advise that you not try this for the first time using expensive steaks, and that you don’t try it for the first time when you have guests over.
IMPORTANT: There have been some comments about the hot oil/cold steaks causing a kitchen fire. Beware that this is a possibility, though it has not been my experience. The best way to make sure it doesn’t happen is to remove the pan from the heat before adding the steaks.
Note: The temperature and timing for this recipe are based on steaks that are 1-1 1/2-inch steaks that are being cooked to rare, medium-rare, or medium. If you have thicker steaks, or like yours more well done, set oven to 350°F.
- 4 frozen steaks, 1 to 1 and 1/2 inches thick, porterhouse, ribeye or t-bone
- 3 Tbsp. olive oil
- Salt and pepper
- Preheat oven to 275˚F.
- Place a wire rack in a rimmed baking sheet and set aside.
- In a large skillet, heat olive oil just to smoking point. Remove skillet from heat.
- Add steak to skillet. Wait a moment.
- Return skillet to heat. Searing 90 seconds on each side or until brown crust forms.
- Transfer steaks to the wire rack.
- Season with salt and pepper on both sides.
- Transfer steaks on wire rack set over the baking sheet to the oven. Bake for 18 – 30 minutes depending upon desired doneness. Check with instant-read thermometer.
- Allow to rest for 5 minutes before serving.