How to Cook Steak Perfectly Every Time
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2 steaks
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Calories
475 kcal
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Course
Main Course
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Cuisine
American
How to Cook Steak Perfectly Every Time
Description
The recipe starts by allowing the steaks to reach room temperature to promote even cooking. They are seasoned with a salt and pepper mix, then seared in a smoking hot, oven-safe skillet with olive oil to develop a golden crust. Fat sides are rendered by searing on the edge. After initial searing, the pan with steaks is transferred to a 375°F oven to finish cooking gently to just under the target temperature.
Concurrently, a compound butter is prepared by combining softened butter with minced garlic. Basting with this mixture during cooking adds moisture and richness to the steak. The process includes flipping and basting the steaks multiple times to build flavor and a crust.
For further control over doneness, an alternative method uses a low-temperature oven followed by a hot skillet sear to finish. This approach yields an evenly cooked steak with a deep golden crust.
Ingredients
- 2 steaks at least 1-inch thick
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 2 tablespoons butter softened
- 2 cloves garlic minced
Instructions
- Remove 2 steaks from the refrigerator and from any packaging and let them sit on a plate or cutting board at room temperature for at least 30 minutes, or up to 2 hours.
- When ready to cook, preheat your oven to 375 degrees Fahrenheit. Also preheat an oven-safe skillet over high heat until it is smoking hot.
- Meanwhile, rub each side with 2 teaspoons olive oil to coat. In a small bowl, stir together 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with this mixture.
- Sear steaks in the hot pan for 2 to 3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2 to 3 minutes as well.
- Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
- While the steaks are cooking, use a fork to combine 2 tablespoons softened butter with 2 cloves minced garlic in a small bowl.
- When the steaks are removed from the oven immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest for 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
Notes
- Pat steaks dry before seasoning to promote browning; do not add oil directly on the meat.
- Use 2 tablespoons of cooking oil in a heavy skillet preheated over medium-high heat for initial sear.
- Baste steaks frequently with garlic butter and aromatics such as rosemary or thyme during cooking.
- Flip every minute after the initial sear to build a caramelized crust and even cooking.
- Low-temperature oven baking at 250°F before searing yields evenly cooked steaks with a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2steaks
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1steak | |
| Calories | 475kcal | 24% |
| Carbohydrates | 1g | 0% |
| Protein | 50g | 100% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 174mg | 58% |
| Sodium | 1387mg | 58% |
| Potassium | 800mg | 17% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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