Pan Seared Steak

By LadyRev-2

I also have a pan fried (stovetop) steak recipe. This one is different because it goes into the oven to finish cooking.

Ingredients

• 1 tablespoon vegetable oil
• 1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
• coarse salt and cracked (butcher-grind) pepper
• Steak Butter
• 4 tablespoons room-temperature butter
• Coarse salt
• Ground pepper
• Blue-Cheese
• 2 tablespoons (1 ounce) crumbled blue cheese
• 1 scallion, minced
• Garlic-Herb
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• Horseradish-Mustard
• 2 tablespoons prepared white horseradish (squeezed of excess liquid)
• 1 tablespoon Dijon mustard
• Directions

Preparation

Step 1

Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.

Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.

Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.

To fix Steak Butter:

In a small bowl, mix the ingredient combination of your choice with room-temperature butter. Season with coarse salt and ground pepper.