perfect steak

The perfect pan-seared, oven-finished steak isn't complicated and turns out great every time if you use this chef's method. It starts on the stove and finishes in the oven.

The Perfect Pan-Seared, Oven-Finished Steak

Steak seasoning

Pull the steaks out of the refrigerator about 20-30 minutes before cooking and let rest on counter.

Pat steaks dry on both sides. Then, season generously with steak seasoning on all sides, rubbing it in with your fingers.

Place an OVEN-SAFE, large, heavy-bottomed pan* over medium-high heat for just a few minutes. To test if it&#8217;s hot enough, sprinkle a little water on it. If it sizzles, it&#8217;s ready. (Note: Don&#8217;t leave your pan over this high heat for long at all or it will get too hot. Mine only took about 1-2 minutes to get to temperature.)

Using tongs, place steaks in pan without letting them touch. You will hear them immediately start to sizzle. Let them sear on this first side (without moving them!) for 1-2 minutes. When they come away from the pan easily and have sufficient browning on one side, flip the steaks to another part of the pan where it&#8217;s really hot (not the same spot it was just in). Sear steaks for 1-2 minutes on this side until browned well. The goal of this step is to create a nice crust on the outside of your steak.

Now, you&#8217;re going to finish cooking your steak in the oven. Transfer your oven-safe pan* directly to the preheated oven. Let steaks bake for 5-12 minutes, depending on the thickness of the steaks and how you like them done (medium-rare, medium, etc). Insert a digital meat thermometer into the thickest part of the steak to test for doneness near the end of the cooking time. You want to remove the steaks about 5 degrees sooner than the optimal finished temp, because they will continue to cook while they rest. So, remove the steak at the temperatures listed below for the perfect doneness.

Once the steak is at your desired internal temperature, use oven mitts to remove the hot pan from the oven. Transfer steaks to a plate and cover loosely with foil. LET REST FOR 5-10 MINUTES so it finishes cooking and the juices can redistribute throughout the meat. (This is a very important step!)

Steak Doneness Temperatures: Remove steaks at these temperatures before resting for the perfect doneness

Steak was tender and cooked evenly.  Pan searing 1st is awesome prior to baking in oven! Yummy!!!

I’m always looking for clarity on this seemlingly simple skill!!! Love this post!!

Our steaks were delicious and they came out perfect. I did coat both sides of the steaks with butter and then addded my seasonings (no fire) and patted the seasonings down onto the steaks before setting into pan. This technique is a keeper.

https://content.jwplatform.com/videos/MSorRw3a.mp4

Simple steps and recipe to make the perfect pan-seared, oven-finished steak.

Jack Daniels Marinated Ribeye

¾ cup Jack Daniels

Soy Sauce

Worcestershire sauce

tbsp Hot sauce

Lemon (juiced)

Brown sugar

Dijon mustard

Beef seasoning

Start off by mixing your marinade into a large mixing bowl. Add these ingredients Jack Daniel’s, Worcestershire sauce, soy sauce, hot sauce, lemon juice, brown sugar, dijon mustard and your beef seasoning. Whisk for a minute or two until it is all combined.

Have your ribeyes dry and place them into a large 2 gallon zip lock bag and then pour your marinade in. Make sure to seal the bag airtight and then mix well. Place in the fridge for a minimum of 4 hours.

When the 4 hours expire, place your steaks out on a wire rack to dry. Every 20 mins pat dry with a paper towel. Repeat this process for 45-60 minutes. During this time, fire up your BBQ for direct searing.

10 minutes prior to direct grilling ,season your steaks on both sides with your favorite beef seasoning.

Place steaks directly over the searing zone. Make sure it&#39;s not too close to the coals because you don’t want to burn the steaks on the outside. 

While searing, make sure to flip every minute or so. Keep flipping every minute for a total of 8ish mins and then check the internal temp. You want to remove the steaks at 125 internal degrees.

Rest on a cutting board or a wire rack for 8-10 mins.

Slice and serve with your favorite side dish.

Enjoy with Family and Friends!

Cooking ribeye steak as good as the best steakhouse has never been easier?&nbsp; The reverse seared method will never let you down.

Cooking Ribeye Steak 101 - Reverse Sear Method

ribeye

vegetable oil

Tbsp butter

kosher salt

tsp black pepper

Remove steaks from fridge 1 hour before cooking.&nbsp;&nbsp;

Preheat oven to 250f - the lower the better but the meat will take longer.&nbsp; Do not go over 275f.

Season Ribeyes on wire rack and baking tray setup.&nbsp; Lay foil under wire rack for an easier cleanup.&nbsp; Pat steaks dry then add about 1/2-1 tsp of salt and 1/8 tsp of pepper per steak.&nbsp; Salt generously!&nbsp; Remember the steaks are thick.

Place steaks in oven and cook for about 1 hour for 2 inch thick steaks.  Time will vary based on size of steak.&nbsp; Start checking temperature of steaks with an instant read thermometer at 45 minute mark.

Remove steaks from oven at 115f for medium-rare.&nbsp; Medium-rare is 130f-135f.  The steaks will be seared to this temperature so make sure to remove from oven at no higher than 115f-120f if medium-rare is desired.

Let steaks rest for 15 minutes before searing.

Preheat cast iron or heavy steel skillet on hottest burner to as hot as it will get.  Give it a couple minutes to get super hot.&nbsp; Open a window and/or turn on exhaust vent because the searing process will create a lot of smoke.

Sear steaks for 1 minute on each side in 1-2 Tbsp of vegetable oil.

Add 2 Tbsp of butter during last 30 seconds of searing.

Remove steaks and pour butter mixture over top and serve immediately.

A masterfully simple method for creating restaurant-quality steaks at home using just a cast-iron pan and basic ingredients

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