Make the perfect steak in the oven that's caramelized, juicy and tender. It's quick and easy to prepare by first pan-searing the steak and then finishing it in the oven.
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 20 minutesminutes
Servings: 4
Ingredients
2(1-inch thick)ribeye beef steaks(any cut will do)
1-2Tablespoonsoil, I use olive oil, canola or avocado oil
Kosher salt, to taste
Ground black pepper, to taste
1-2Tablespoons unsalted butter, or garlic herb butter (for finishing)
Fresh thyme or rosemary for serving
Instructions
Remove the steaks from the fridge and bring to room temperature, about 15 to 30 minutes. Preheat the oven to 450°F. Place a large skillet in the oven while it is heating. Remove pan from oven and place on the stove over high heat.
Dry steaks with a paper towel. Rub the oil over the steaks and generously season with salt and pepper. Once the pan is very hot place the steaks into the pan. Let each side cook 1-2 minutes, or until seared. Use tongs to flip.
Place the pan in the oven 4 minutes. Flip and cook the other side an additional 4 to 6 minutes. Check the center with a meat thermometer or slice with a knife to check for doneness (see notes below for different levels of doneness). You want to remove the meat 5° before it reaches the desired temperature. Temperature will continue to rise while resting.
Using an oven mitt, remove pan from oven and allow to rest on a plate 5 minutes before serving. Add a slab of butter on the top of each steak.
Notes
How to test your steak for doneness:
Rare: 125°F (red)
Medium Rare: 130°F (deep pink)
Medium: 140°F (light pink)
Medium well: 150°F (slightly pink center)
Well done: 160°F (little or no pink)
Garlic herb butter: For optimal flavor, try making half a batch of my garlic herb butter to slather on top.