How to cook steak? It depends. If your steak is thin, simply fry it 2-3 minutes per side in a hot skillet. But when it comes to thick, 1-inch cuts, the only reliable way to produce perfectly cooked steaks is to sear them on both sides in a hot skillet, then transfer to a hot oven to finish cooking. That’s how steakhouses do it (they also have access to the best cuts, and finish the steak with butter).
Relying on pan-frying alone is very challenging (the outside can get dry while the inside is still rare), and roasting alone – without frying first – can lead to dry steaks that lack the wonderful, caramelized crust achieved by searing.
In this simple steak recipe, the beef is seared on both sides, then finished in a hot oven, ensuring a perfect result every time. I use this method for cooking any thick cut of steak – I’ve used it successfully to cook sirloin, tenderloin and ribeye steaks.
- 4 (8oz) beef steaks, 1 to 1½-inches thick
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Remove steaks from fridge and allow them to get to room temperature. Preheat the oven to 450 degrees F. Line a baking sheet with foil and place it in the oven.
- Heat a double-burner griddle, or two large, heavy skillets over high heat, about 3 minutes. Meanwhile, brush both sides of the steaks with olive oil and sprinkle with salt and pepper.
- Use tongs to transfer the steaks to the hot griddle. Cook the steaks, without moving them, 2 minutes on the first side, to form a nice browned crust. use the tongs to flip each steak to the other side and again cook 2 minutes without moving.
- use the tongs to transfer the steaks to the hot baking sheet. Depending on how thick the steaks are, roast them 3-4 minutes for medium-rare, 5-6 minutes for medium.
- Remove the steaks from the oven. Place them on a sheet of foil and loosely cover with another sheet of foil. Allow to rest 5 minutes, then serve. This is a nice, big piece of steak - skip the starch and balance it out by serving with a veggie such as steamed broccoli, steamed asparagus or cooked green beans.