As BBQ season winds down are you wanting to take your steak cooking to the next level? Follow our recipe below to cook a perfect pan seared steak every time. You don't need anything fancy, just a skillet that can be put in the oven (I prefer a cast iron but not necessary if you don't have one). With this method you sear in the skillet and finish in the oven.
Which steak does this work best for? Grilling steaks work best for this method so Ribeyes, Rib Steaks, Striploins, T-Bones, Filet Mignon (tenderloin) and Sirloin steaks. This is my preferred method for cooking filet mignon, even to the BBQ.
First. Bring your meat to room temperature. For a perfect steak, start by bringing your steak out of the fridge and allow it to come to room temperature. Coat steak with olive oil and simply season with salt (kosher is what I prefer), pepper and garlic (either garlic powder or minced garlic). Your steak will take about an hour to come to room temperature.
Second. Preheat the oven to 375 degrees. Preheat an oven safe skillet over high heat and sear steaks for 2 minutes on each side. Remember to render the fat if your steak has a fat cap on its side by searing for 2 minutes.
Third. Put the skillet into the oven to finish cooking. If you are using a thermometer you would want to remove 5 degrees before your desired doneness. So remove at 135 for medium rare, 120 for rare, 140 for medium or 145 for medium well. If you don't have a thermometer plan for 5 minutes for rare, 7 minutes for medium rare, 10 for medium and 15 for done. When the steaks are cooking combine softened butter with minced garlic.
Final. Pull the steaks from the oven and immediately top with garlic butter. Allow to rest for 10 minutes as the steaks will continue to rise in temperature during this time. Do not skip this step no matter how good they smell!