You know when you order steak in a restaurant and it’s got that crusty sear on the outside and the inside is tender and buttery and you think, How come it doesn’t turn out like this when I make it? Well, it’s probably because you’ve never used this technique. Start by choosing the right cut of meat: a porterhouse, a strip steak, or—one of the best choices when you’re in the mood to indulge—a rib eye. It’s pricier, but packed with flavor, thanks to the marbling that runs throughout. A few cranks of salt and pepper is all the seasoning it needs. Then the trick is getting the pan super hot. Hotter. And finishing it in the oven, just like they do at restaurants. Consider it the perfect treat when you, or someone you love, done good.
SERVES: 2
INGREDIENTS:
- Two 12-to-14-ounce boneless rib eye steaks, 1 to 1½ inches thick, at room temperature
- Vegetable oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter (optional)
INSTRUCTIONS:
- Preheat the oven to 500°F. Place a cast-iron skillet in the oven and preheat for 5 minutes. Using oven mitts, transfer the skillet to the stovetop and heat over moderately high heat. Turn the oven down to 450°F. (Remember that the handle of the skillet will be extremely hot when you take it out of the oven and will probably stay that way for a while.)
- Coat the steaks liberally with oil and season well with salt and pepper. Place the steaks in the skillet (no additional oil is needed). Cook, turning once, until well charred, about 5 minutes.
- Transfer the skillet to the 450°F oven and cook for about 4 minutes, turning once, until the meat is medium-rare and a meat thermometer inserted into the thickest part of the steak reads 125°F. Transfer the steaks to a plate and let rest for 5 to 7 minutes before serving. Optional: While you let the steaks rest, melt 2 tablespoons butter; drizzle the hot butter over the steak when it’s ready to serve.
TIP:
- When cooking any kind of steak or burger, never push down on the meat—it forces the juices (and flavor) out. And always let meat rest for 5 to 7 minutes before cutting; that boosts the flavor too.
