Cooking Steak 🥩 in Oven
2 good-quality steaks, room temperature, ideally about 1 to 1.5-inches thick (such as filet mignon, rib eye, T-bone, strip steak, sirloin, flank steak, or your preferred cut of steak)
2 tablespoons high-heat oil (such as avocado oil, canola oil, etc.)
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1️⃣Preheat broiler on your oven. Let the steaks rest on a plate until they have fully reached room temperature.
2️⃣In a small bowl, whisk together the salt, pepper, and garlic powder until combined. Set aside.
3️⃣Blot the steaks dry with paper towels. Then brush evenly on both sides with oil, and sprinkle the seasoning mixture evenly on both sides of the steaks.
4️⃣Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 6-8 minutes. Once the pan is super-hot, add the steaks and use a spatula to press them evenly into the pan, so that the entire bottom surface of the steaks makes contact with the pan. Cook for 30 seconds.
5️⃣Carefully use tongs to flip the steaks. Then use an oven mitt to carefully transfer the skillet to the oven. Broil for 3 minutes. Then flip the steaks once more, and continue baking for 2-3 minutes more, or until the internal temperature of steak reaches 5 degrees below your desired level of doneness (see chart below). The steak will continue cooking a bit after you remove it from the oven.
6️⃣Once the steaks are ready to go, immediately remove the pan from the oven, and transfer the steaks to a clean plate. Brush any of the pan juices onto the steak. Then loosely tent the plate with aluminum foil and and let the steak rest for at least 3 minutes.
7️⃣Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.•
Doneness (measured in the thickest part of the steak): (remove from oven 5° before desired doneness temp)
🔴Rare: 125°F 🟠Medium-rare: 135°F 🟡Medium: 145°F 🟢Medium-well: 150°F 🔵Well Done: 160°F