Back to Pan-Seared Steak All Reviews for Pan-Seared Steak - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 pan-seared steak
Ingredients Ingredient Checklist 1 tablespoon vegetable oil 1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature Coarse salt and cracked (butcher-grind) pepper Steak Butter
Cook’s Notes A cast-iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 pan-seared steak
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
pan-seared steak
pan-seared steak
Ingredients
Ingredients
- 1 tablespoon vegetable oil 1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature Coarse salt and cracked (butcher-grind) pepper Steak Butter
Directions
Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.
Cook’s Notes A cast-iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others.
Cook’s Notes
A cast-iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others.
Reviews (6)
Add Rating & Review 85 Ratings 5 star values: 13 4 star values: 15 3 star values: 34 2 star values: 13 1 star values: 10
Reviews (6)
Add Rating & Review 85 Ratings 5 star values: 13 4 star values: 15 3 star values: 34 2 star values: 13 1 star values: 10
Add Rating & Review
85 Ratings 5 star values: 13 4 star values: 15 3 star values: 34 2 star values: 13 1 star values: 10
85 Ratings 5 star values: 13 4 star values: 15 3 star values: 34 2 star values: 13 1 star values: 10
85 Ratings 5 star values: 13 4 star values: 15 3 star values: 34 2 star values: 13 1 star values: 10
5 star values: 13 4 star values: 15 3 star values: 34 2 star values: 13 1 star values: 10
Martha Stewart Member Rating: 5 stars 05/12/2019 As a chef that has worked in restaurants in Chicago, Naples, Italy, and points unknown, I can say that this is pretty much the way that we finished our steaks, and it is the method that I teach to my students. We would get our grill marks, throw it in the oven... perfect every time. This method works... Full Stop. Keep the faith, and keep cooking. Martha Stewart Member Rating: 1 stars 09/23/2018 This is a fine recipe if you want to make shoes for your children instead of delicious steak. Even halving the cook time resulted in a ruined steak that was the consistency of boiled shoe leather. Don’t waste a good steak on this recipe. Martha Stewart Member Rating: Unrated 06/11/2011 i haven't made a steak for 4 years, was never very good at it because i rarely eat red meat. this recipe is easy, and retains all the juices of the meat. we seared 2 thick boneless ribeye 3 min per side, then roasted for 5 min. a perfect medium rare. mmm. steaks were local, purchased at whole foods, very fresh. Martha Stewart Member Rating: Unrated 12/11/2009 Follow this recipe to the "T". Yes, it will smoke up your house, but your man will propose to you after tasting this steak. This goes in my arsenal for persuading him to do what I want ; ) Martha Stewart Member Rating: Unrated 09/16/2009 The ingredients listed on the grocery list for this group of 5 meals includes spinach and grapes... wondering if they meant to serve a spinach salad with the steak? Martha Stewart Member Rating: Unrated 01/23/2009 This isn't exactly a 5 ingredient dinner... The "grocery bags" concept doesn't take into account that most people like to have side dishes of some kind with dinner.Martha Stewart Member
Rating: 5 stars 05/12/2019
As a chef that has worked in restaurants in Chicago, Naples, Italy, and points unknown, I can say that this is pretty much the way that we finished our steaks, and it is the method that I teach to my students. We would get our grill marks, throw it in the oven… perfect every time. This method works… Full Stop. Keep the faith, and keep cooking.
Rating: 5 stars
Rating: 1 stars 09/23/2018
This is a fine recipe if you want to make shoes for your children instead of delicious steak. Even halving the cook time resulted in a ruined steak that was the consistency of boiled shoe leather. Don’t waste a good steak on this recipe.
Rating: 1 stars
Rating: Unrated 06/11/2011
i haven’t made a steak for 4 years, was never very good at it because i rarely eat red meat. this recipe is easy, and retains all the juices of the meat. we seared 2 thick boneless ribeye 3 min per side, then roasted for 5 min. a perfect medium rare. mmm. steaks were local, purchased at whole foods, very fresh.
Rating: Unrated
Rating: Unrated 12/11/2009
Follow this recipe to the “T”. Yes, it will smoke up your house, but your man will propose to you after tasting this steak. This goes in my arsenal for persuading him to do what I want ; )
Rating: Unrated 09/16/2009
The ingredients listed on the grocery list for this group of 5 meals includes spinach and grapes… wondering if they meant to serve a spinach salad with the steak?
Rating: Unrated 01/23/2009
This isn’t exactly a 5 ingredient dinner… The “grocery bags” concept doesn’t take into account that most people like to have side dishes of some kind with dinner.
All Reviews for Pan-Seared Steak
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pan-Seared Steak
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
