I always wondered why the steaks I had at steakhouses were so amazing, but I could never recreate them at home. My steaks never got that crispy seared outside and juicy center. So what’s the secret? Butter, a really hot pan & finishing your steak in the oven. Now I can’t promise you’ll be making steaks on-par with ‘Wolfgangs’ using this technique. But you’ll be much closer than before!
Tools of the trade:
Ideally you want a cast iron pan, but if you don’t have one use a saute pan that can go in the oven. If you don’t have any saute pans that can go in the oven that’s okay too. You can do your sear in a saute pan and then use an oven safe dish to finish your steak.
How to make the PERFECT Steak:
Preheat your oven to 350 degrees Fahrenheit. Take out your steak and pat it dry. You want the steak to be dry as moisture left on the surface of the meat will turn into steam when it touches the pan. This could create oil splatters and will also interfere with proper browning. Season your steak on both sides with salt and pepper. I also like to add a touch of adobo as it adds a bit of extra flavor. If you don’t have this it isn’t necessary. Adobo seasoning is just a mix of garlic and other spices used to season meat and other dishes in Latin American, Caribbean, and Filipino cuisines. It amplifies the meat’s flavor and tend to add it to a lot of my cooking.
Next, melt one tablespoon of butter and one tablespoon of olive oil in your saute pan and wait till the mixture starts to get bubbly, but don’t let it burn. Now place your steak in the hot pan. Allow it to sear on each side for 4 to 5 minutes each. You should look for a nice, crisp, golden brown color on the outside. Be careful not to turn your steak too quickly. But take into account each steak will cook differently depending on the thickness of the cut and the overall size. Once the outside is seared put your oven safe pan into the oven (or transfer to an oven safe pan); which should now be at 350 degrees. Let the steak continue to cook in the oven until it reaches your desired level of doneness. I prefer my steak medium rare. For a 12-16oz steak this will be roughly an additional 10 to 15 minutes, but it’s best to check doneness using a meat thermometer using the below guidelines.
Cook Times:
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 to 155 degrees F
Well Done: 160 degrees F and above
Once your steak has reached the desired temperature remove it from the oven and let it rest at least another 5 to 10 minutes. You want to let the meat rest as it will lose less juice when its cut and it will be juicier and tastier when you eat it.
