How to Cook a Steak in the Oven

I just cooked a really good steak.  And it was so easy, too.  This is a big deal for me because steak is my Achilles' heel when it comes to cooking.  It was always too tough, overdone or raw.  I could never get it just right, until now.  I used this method and I had the perfect ribeye in about 10 minutes.

The only variation I made on the steps below is that I marinated my steak in Mr. Yoshida (for a sweet teriyaki flavor) for a few days in the freezer instead of just making it with salt & pepper, as instructed. 

What You Need

Ingredients
One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick
Canola or vegetable oil
Kosher salt
Freshly ground black pepper
Equipment
Cast iron skillet
Long tongs
Very thick or well-padded oven mitt

Instructions

1. The first, and most important, step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm. The beef should be at least partially grass-fed and humanely butchered. Look for steaks that have been dry-aged to intensify the flavor, too. I buy my steak from a butcher at my local market; they raise the animals on a farm nearby and dry age the beef for at least a couple weeks.

2. Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Again, buy the best you can. No matter how expensive it is, it will still be cheaper than eating out on Valentine's Day! Expect to pay at least $10 to $15 for a pound of steak. If it is less than that, pass it up. I live in the Midwest, so prices aren't too bad here. If you're in the city, you should probably expect to pay at least $20 per pound. 1 pound of steak will easily feed two, and can be stretched to three or even four people.  (I got my ribeyes from Whole Foods.  As soon as I brought it home, I put it in a large freezer bag with Mr. Yoshida Gourmet sauce to marinate and stuck it in the freezer for a few days because I didn't know when I would be making it).

3. Now that you have your rib eye steak, open the package and drain out any juices. Blot the steak dry with paper towels or a rag. Let the steak come to room temperature, if it isn't already.

4. Turn on your oven and heat it to broil. Put a cast iron skillet in the oven to heat up with the oven.  (If you are marinating your steak like me and not using the oil, salt & pepper recipe here, then just make sure to rub the inside of your cast iron skillet with an oiled paper towel before sticking it in the oven.).

6. Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl.

7. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.

8. Brush the oil all over the steak, coating it generously on both sides and on the ends.

9. Now sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.

10. Turn on a stove burner to high heat.

11. Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.

12. Cook the steak for 30 seconds, then flip it over.

13. Cook the steak for an additional 30 seconds on the other side. Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes. (Don't forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare (as seen in the photos). If you prefer your steak closer to medium, add 2 minutes to the oven time.

14. Take the steak out of the oven. Turn off the oven. Remove the steak from the pan and put it on a large cutting board. Cover it with aluminum foil and let the steak rest for about 5 minutes.

15. Slice the steak against the grain and fan slices out on each plate. Serve immediately.

image and recipe from The Kitchn