saying typing the word makes my mouth water, and I just devoured one.
We all have our favorites: Some of us prefer porterhouses (raises hand), some of us like ribeyes (which is what we’re cooking today), and some of us like strip streaks and sirloins (And we call those people “Communists,” kids.).
Tonight, you’re going to learn how to prepare the juiciest, most savory version of your favorite cut of steak in about 10 minutes, and I’m going to guide you through it.
Here’s what you need:
- Cast-iron skillet (at least 10 inches in diameter or big enough to accommodate your steak with a little extra roo
- Steak (Choose your cut wisely. The more expensive stuff costs more for a reason.)
- Olive Oil
- Salt, pepper, garlic powder, granulated onion to taste
I hope my charcoal grill doesn’t hear me say this, but this method produces the best steak I’ve ever had in my life. I still love a good ole steak on the grill (especially in the summertime), but this version, using a cast-iron skillet and your oven, produces a remarkably tasty cut of beef in a short period of time.
Enough talk, let’s cook.
- Set your steak on a plate at least one hour before you begin cooking. You want it to reach room temperature before the fun begins.
- About 30 minutes out from cooking time, season your steak with salt, pepper, garlic powder and granulated onion as you see fit. Rub it in. Some people prefer just salt and pepper; some people prefer no seasonings at all. I personally prefer all four in moderation.
- Coat the steak in a thin layer of olive oil to prevent it from sticking to your skillet.
- Place your cast-iron skillet in the oven, and preheat to 500 degrees
- Once your oven approaches 500 degrees, set a large burner on high. You’re going to sear the steak in an already-hot skillet, so be prepared for smoke.
Things are about to get fun. You have your seasoned steak and a red-hot skillet in the oven, just waiting for its offering of beef.
Once the oven reaches 500 degrees, take it out, and place it on the scorching burner.
KEEP THE OVEN ON AT 500 DEGREES. YOU WILL PLACE YOUR STEAK BACK IN HERE IN A MINUTE (LITERALLY).
Throw your steak in the skillet on the stove, and get ready for smoke.
- Cook on one side for 30 seconds
- Flip, cook on the other side for 30 seconds
- Throw the steak/skillet back in the 500-degree oven for 2 minutes.
- Flip, cook another 2 minutes.
This is where you can alter the recipe, as these time stamps produce a medium-rare steak. Like your steak medium? Cook it in the oven for 2.5 to 3 minutes per side.
After you’ve cooked the steak in the oven for your preferred amount of time, remove the skillet from the oven, turn the oven off, and wrap your steak in aluminum foil so it can rest and cook the insides.
Usually, I let my steak rest for three minutes, but the preferred resting time is five minutes (I’m just too impatient.).
Unwrap, and enjoy!
BONUS RECIPE: Steak Sauce
I cover my steaks in a homemade steak sauce. While this cooking method results in a steak that is just fine without any sauce, I find that it adds a nice little kick and really rounds out the eating experience.
This recipe is hilariously simple, but it’s super delicious and quick—the perfect complement to that steak that’s waiting on you.
- Heinz Worcestershire sauce (Or any Worcestershire sauce…but what are yinz thinkin’ if ya ain’t choosin’ Heinz?)
- Minced garlic
- Unsalted butter (preferably grass-fed)
To make the sauce, you do something crazy with these ingredients: You combine them in a pot over medium-low heat and stir occasionally for about 10 minutes. I would give you measurements for each ingredient, but I never waste my time measuring. You know what feels right; go for it.
And that’s your steak. If you try my recipe, send me pictures, or tell me what you thought. I’d love to see how it worked for you!