Pan Seared Oven Roasted Strip Steak

By srumbel

Let's cook our strip steaks like the steak-houses. Pan sear to caramelize and then finish in the oven to your taste. Just great.
from 101cookingfortwo.com

Ingredients

• 2 strip steaks of good quality about 1 inch thick
• Salt, pepper and granular garlic powder or seasonings of choice

Preparation

Step 1

Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don't have that, you can season with a little course salt, pepper and granular garlic powder. Or anyway you want.
In an oven safe pan (I used my 10 inch cast iron) over medium high heat melt 1 tablespoon of butter or use oil. When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperaure of the oven. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.. Remember that you may get a few more degrees after removal from the oven.
It took 7 minutes to get to 150(medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.

Notes
The pan does not have to be cast iron. Any oven safe pan that can move from stove top to oven will do. If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven so the filet goes in a hot pan.

Serves 2