- Tenderloin, T-bone, Ribeye, New York Strip, or Sirloin Steak
- Coarse salt (sea salt or fresh grind)
- Fresh ground pepper
- Butter, 3-4 Tablespoons per skillet
Skillet(s) - Cast iron works best, but if none are available use the heaviest ones you have. They must be oven safe (no plastic handles!). Have enough on-hand to fit the number of steaks you wish to cook.
Remote-read Thermometer - The probe will be placed longitudinally into the side of the steak, not touching any bone. Do your best to get into the middle of the cut.
Hot pads or oven-safe gloves - This is the most critical piece of equipment required...you must be able to firmly grasp a 450 degree handle and maintain control of the pan. I prefer gloves.
- Remove the thawed steaks from the refrigerator 30-45 minutes prior to cooking (they must not be frozen). Trim as required, pat them dry, then liberally apply fresh ground pepper and salt to each side.
- Place skillet(s) in the oven and preheat to 450 degrees.
- Once the oven is fully heated, don the gloves, pull out the skillet(s) and place them on lit gas burners (or electric coils) to preserve heat.
- Toss butter chunk into each and quickly swirl melting butter around the confines of each pan.
- Place steaks into skillet(s) and sear for 45-60 seconds, then flip over and sear second side for same length of time. Turn off stovetop burners once the steaks are flipped.
- Once both sides are seared, insert the entire skillet(s) into the oven. Insert the temperature probe into the thinnest steak prior to placing it into the oven. Do all this quickly to preserve oven heat.
- Thermometer alarm should be set to the desired temperature you wish to achieve...use the following to determine your temp target: Rare - 125 degrees/Medium Rare - 130 to 135 degrees/Medium - 140 to 145 degrees
- When the steaks are within 15 degrees of your target, briefly open the oven and flip the steaks over. Once they have reached your target temperature remove them from the oven, place on a platter, wrap with tin foil, and let them rest for 10 minutes.
- Thicker steak inner temperatures may lag up to 15 degrees, so once I take out the thinner cuts I insert the temp probe into the thickest and continue to monitor...only removing them from the oven when the desired temperature is achieved.
The most important tip I can give you for this recipe is this...CONTINUALLY remind yourself that the skillet handles are HOT! Most chefs are not used to a skillet handle that is 450 degrees...its only too natural to grab one unprotected at some point. If you have doubts...assign someone the sole duty of watching and reminding you. Other than that, this is a great way to cook a steak!