This past Sunday night, like most Sunday nights, I went to my mom and dad’s place to pay them an afternoon and evening visit, which usually always involves dinner. On the menu this week was a steak dinner with mashed potatoes and green beans. The way my mom always cooks steak is to stick them under the oven broiler with some onions on top. Now, this isn’t such a bad method, but I’ve recently come to the conclusion that it’s better suited for a nice marinated filet of flank steak, not ribeyes and New York strips. Now, this isn’t to slam my mom’s cooking. The lady can throw down. However, I’ve discovered a better way of cooking these cuts of steak that leaves them a lot more flavorful. So, I offered to cook the steaks for my mom using this method.
Now, this is a method that many steakhouses have used for many years. It’s also great for when you live in an apartment or it’s winter time and you don’t have access to a grill. You may even be familiar with this method, but for those who don’t, I’ll walk you through it. It’s super simple:
WHAT YOU’LL NEED
- Cast Iron Skillet (If you don’t have one, get one.)
- A couple of good steaks (NY strip, ribeye, filet mignon)
- Garlic Powder
- Sprig of rosemary (optional)
- Onions and Mushrooms (optional)
WHAT YOU’LL DO
- First, let your steaks sit at room temperature for about 30 minutes. Now, don’t confuse that sentence with “let the steaks come to room temperature”, which can take hours, and is potentially dangerous. By doing this, you’re allowing the steaks to cook a lot more evenly.
- Pat the steaks dry and season them with salt, pepper, and garlic powder. The seasonings in conjunction with the relatively dry surface of the steak is key to forming a nice brown crust on the steak.
- Preheat your oven to 350 degrees Fahrenheit.
- Place your skillet on the stove over medium-high heat.
- When the pan is hot, melt a couple of tablespoons of butter in the pan.
- Optional: If you’d like to add additional flavor, infuse a sprig of rosemary into the melted butter. You do this by cooking the rosemary in the hot butter for a minute or two. The essential oils that give rosemary it’s fresh flavor will get into the butter.
- Sear the steaks for about 3 minutes on each side. This is long enough to make that nice dark brown crust
- Then the pan and steaks in the oven for 5-10 minutes, depending on desired level doneness. Make sure you turn steaks halfway to ensure even cooking.
- Take the steaks out of the oven and let them rest on a plate and covered with foil for at least 10 minutes. This allows the juices to redistribute back into the middle of the steak, making them juicy and succulent.
- Optional: Sauté some onions and mushrooms in the same pan and the steaks were cooked in. The drippings from the steak will give them lots of flavor.
Trust me. If you follow these steps, you will have a perfect steak each and every time. Serve it with those sautéed mushrooms and onions and some creamed spinach for a steakhouse-style meal right in your own home.