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.