Description
My favorite method for how to cook steak in the oven. Oven-broiled steak is surprisingly easy to prepare and cook to your desired degree of doneness, and just as delicious as ever!
Ingredients
Scale
- 2 good-quality steaks, room temperature, ideally about 1 to 1.5-inches thick (such as filet mignon, rib eye, T-bone, strip steak, sirloin, flank steak, or your preferred cut of steak)
- 2 tablespoons high-heat oil (such as avocado oil)
- 1 teaspoon fine sea salt (or seasoned salt)
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat broiler on your oven. Let the steaks rest on a plate until they have fully reached room temperature.
- In a small bowl, whisk together the salt, pepper, and garlic powder until combined. Set aside.
- Blot the steaks dry with paper towels. Then brush evenly on both sides with oil, and sprinkle the seasoning mixture evenly on both sides of the steaks.
- Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 6-8 minutes. Once the pan is super-hot, add the steaks and use a spatula to press them evenly into the pan, so that the entire bottom surface of the steaks makes contact with the pan. Cook for 30 seconds.
- Carefully use tongs to flip the steaks. Then use an oven mitt to carefully transfer the skillet to the oven. Broil for 3 minutes. Then flip the steaks once more, and continue baking for 2-3 minutes more, or until the internal temperature of steak reaches 5 degrees below your desired level of doneness (see chart below, I recommend measuring the temperature with an oven-safe meat thermometer). The steak will continue cooking a bit after you remove it from the oven.
- Once the steaks are ready to go, immediately remove the pan from the oven, and transfer the steaks to a clean plate. Brush any of the pan juices onto the steak. Then loosely tent the plate with aluminum foil and and let the steak rest for at least 3 minutes.
- Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes
Source: Recipe slightly adapted from Alton Brown.
Doneness: Internal temperatures for steak are as follows (measured in the thickest part of the steak):
- Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
FDA Note: The FDA recommends that steak be cooked to an internal temperature of 145°C or 63°C.)
