Pan-Seared Steak

By Addie

There have been many requests for pan-seared steak which is started in a skillet and then finished in the oven This is the recipe/method for the perfect seared steak. To insure perfect done-ness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet. The times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. IMPORTANT do not add any salt until the steak is finished cooking, salt will draw out the juices. And make certain to leave the steak/s out at room temperature for 1-1/2 hours - this will relax the meat fibers and make for a tender juicy steak. By Kittencal's Kitchen

Ingredients

• # 1 -1 1/2 tablespoon vegetable oil
• # 1 boneless beef steak*
• # Garlic powder (optional)
• # Freshly ground cracked black pepper
• # 1 -1 1/2 tablespoon butter
• # Salt (used only after cooking)
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• Note: Use a 1-1/2 pound steak, cut 2-1/2 inches thick, New York or rib-eye cut)
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Preparation

Step 1

1. Pat the meat dry using paper towels. Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.

2. Preheat oven to 400 degrees F. Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke. Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).

3. After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.Return the steak flat in the pan.

4. Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired done-ness (oven cooking time will be anywhere from 5-15 minutes depending on the desired done-ness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired done-ness).

5. Transfer the steak to a plate using tongs (do not use a fork or the juices will run out). Spread the top with butter then season lightly with salt. Cover loosely with foil and allow to "rest" about 5-6 minutes.
Slice across the grain and enjoy!


REVIEWS:

Typical. Absolutely Typical. First of all my steak was a New York steak and it turned out superb. As for the "typical" part, that refers to many experiments tried using Kittencal's recipes that end up turning out spectacular! I bought this steak on sale at the store but kind of regretted it later because I don't have a grill - just a standard oven. This turned out as tender as a fillet and was spectacular. Many thanks again for saving me, Kittencal! My steak turned out tender and restaurant quality in my eyes, thanks to your expertise. This is yet another "keeper" I'll be saving from you.

I made this the other day and it was the best tasting steak ever, including what I have had in restaurants! I am not a cook by any means, and even I didn't screw it up. My 7 year old hates steak but when she tried this, she said "Yum! How did you get it so juicy?" I am making it again for my sister tonight! I added some onions to the pan when I flipped the steak.

Very good and easy to make. I added freshly picked chives to my butter before topping my steak with it. Had left over scalloped potatoes from the night before and made some fresh creamed peas. Delicious meal! Thanks for a good recipe.

Decided to make steaks some other way than on the grill. I forgot to add the pepper and garlic powder while the meat was sitting out, so I did this right before frying. Cooked in a nonstick frying pan and when it came time to transfer to the oven I placed the steaks in a greased glass dish. My mini thermometers did not work for some reason, so I guessed on the time. Even though they were well done (I like medium rare) these still had great flavor for only using oil, butter, garlic powder, and pepper.

This is an excellent way to prepare steak! I used my cast iron frying pan to prepare my steaks. It was a great choice!

This is the way they often cook steaks in restaurants, and it is a great method. Previous poster talked about leaving steak out. FYI: Food doesn't start to develop bacteria until it is at room temperature for 2 hours, not 1 hour. By the time your steak is out for 2 hrs. it will be at room temperature so there is no need to worry about bacteria or food poisoning.

WOW! Is this ever good! I used 2 New Yorks. Now I understand why I would leave the steaks out for so long. It allowed the meat to be the same temp.all over, not colder in the middle, as when I usually pan fry a steak. Sometimes the steaks that you buy are maybe a little thicker in the middle. It seared so beautifully.It was delicious, that's all I care about. Thanks Kitten, for sharing a great recipe!

While this recipe is quite delicious , I must admit that I shudder at the thought of leaving a piece of beef out at room temperature for an hour and a half. The max amount of time that ANY food should be in the "danger zone" is one hour and I'd rather not even get too close to that. I added garlic and onion powder with the pepper according to our tastes.