If you have ever eaten at one of the larger steakhouses, you have had your steak cooked fast and quick on top of the stove to create a flavorful crust and then transferred to the more gentler, indirect heat of the oven to finish. This style of cooking steak is called pan roasting. Pan roasting is searing steak quickly on a high heat on top of the stove in a heavy-bottomed pan, and then finished in the very same pan in the oven. Pan roasting ensures that your steak gets that gorgeous, brown crust on the outside, yet stays nice and juicy on the inside. This method makes Pan-Roasting great for thicker cuts of steak.
The only seasonings I ever use are olive oil and some salt and pepper. Lastly, I finish it off with a little pat of cold butter to garnish. The juices from the steak and the melted butter create a very simple and beautiful sauce.
By following these step-by-step instructions, you can make a very beautiful steak at home and save yourself the cost of eating out.
You will need:
Thick-cut steaks (Your choice)
Olive oil
Kosher salt
Black pepper (freshly cracked)
Compound butter, garnish
Coat your steaks with olive oil. Season with salt and pepper. Let them sit out on the counter until they come to room temperature. Preheat the oven to 375 degrees. When the oven reaches 375, heat your pan, I use a cast iron skillet, on high heat, until it smokes a bit. Then add some oil into your pan, rolling the oil around so that it is distributed evenly.
Place your steak in your pan seasoned side down. Sprinkle some salt and pepper on the unseasoned side of the steak. Do not touch the steak. Let it sit for 3 to 4 minutes. until you get a nice brown crust.
Flip, while keeping the heat on high. (I could have let these go longer on this one side or my pan was not hot enough.) After another 3 to 4 minutes, There will be smoke and that is okay. Don't worry, you are almost done.
Pop the steak into the preheated oven. Be very careful, your pan will be hot and the oil will be spitting. Roast the steaks in the oven for 4-10 minutes. That depends on two things, how thick your steaks are and how you prefer them done. The thinner they are, the quicker they will be done. Steaks that are about an inch thick will cook quicker than 4 minutes. Start checking your steak early so it doesn't over cook.
120 F = rare (cold, red center)
126 F = medium-rare (warm, red center)
134 F = medium (pink center)
150 = medium-well (brown on the edges with a small amount of pink in the center)
160 F = well done (brown throughout the center)
When your steaks are done, take care while pulling them out of the oven for the pan will be very hot. Transfer to your cutting board or plate and lightly tent with some foil. Let them rest for about 5 minutes. This will allow the juices to stay inside the steak.
Plate and add a pat of compound butter to your steak. Serve immediately.
Enjoy!
Stay tune for, compound butters...
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