How to cook steak? Sear in a hot cast iron skillet, then finish in the oven. You’ll get a nice crusty exterior and a juicy interior, every time.
You can cook an amazing ribeye roast at home. But, inquired my husband, can you cook a steak at home that tastes like the super juicy ones you can get at a steakhouse?
So how do you cook steak at home?
It depends. If your steak is thin, you can pan-fry it. Simply fry for 2 minutes per side in a hot cast iron skillet. A cast iron pan is best for this recipe because it gets super hot and stays super hot.
But when it comes to thick, 1-inch cuts, the only reliable way to produce perfect results is to use the pan AND the oven.
First, sear the steak on both sides in a super hot cast iron pan. Then transfer it to a very hot oven (500°F or as hot as it will get) to finish cooking.
That’s how steakhouses do it. Granted, they have better equipment and their oven can get to 700°F degrees. They also have access to the best cuts, and they usually finish the steak with butter.
But how do you cook steak in a pan?
Unless you’re dealing with very thin steaks, relying on pan-frying alone is very challenging. The outside can get too charred while the inside is still rare.
On the other hand, roasting alone, without frying first, can lead to dry steaks that lack the wonderful, caramelized crust achieved by searing.
So 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. I’ve used it successfully to cook sirloin, tenderloin, New York strip, and ribeye. In this particular recipe and video, I used New York strip steaks.
Should I remove the steak from the fridge ahead of time?
Contrary to popular advice, I never do. I like my steaks medium-rare. A cold center allows me to sear the meat really well, creating a beautiful crust, and still get a medium-rare steak.
I have found that when I bring steaks to room temperature prior to searing them, I often end up with a medium done steak, which is not bad, but a bit too done for my taste.
What to serve with steak?
With a good cut, the steak should be the star of the show. I never serve starches with a good steak.
Instead, I serve it with a small salad such as this simple tomato salad. Other good sides to serve with this dish include:
What to do with leftovers?
Steak is best when served fresh. But you can keep leftovers in the fridge, in an airtight container, for about 3 days.
Rather than reheat them and risk overcooked meat, I like to slice the leftovers and add them to a steak salad. But you can also reheat them gently, covered, in the microwave on 50% power.
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How to Cook Steak
- 1 (8 oz) New York strip steak, 1 inch thick
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 tablespoon butter
- Preheat the oven to 500 degrees F.
- Heat a well seasoned cast iron skillet over high heat until smoking hot, 5-7 minutes.
- Meanwhile, sprinkle both sides of the steak with kosher salt and black pepper.
- Place the steak in the hot skillet. Cook, without moving, 2 minutes on each side. This will create a nice crust.
- Using oven mitts, transfer the skillet to the hot oven. Roast the steak to medium rare, 3-4 minutes. For medium, roast 4-5 minutes.
- Place the steak on a plate. Loosely cover it with foil. Allow to rest 5 minutes, then top with butter and serve.