Posted by moderndaygourmet on August 30, 2007
I know we all have our ways of cooking steak. I have actually not tried this yet but want to save the recipe here. My friend Heather says it is absolutely amazing.
The best steaks to use are Delmonico/Ribeye, they have the best marbling. But you can really use any steaks.
Let steaks come to room temp if possible. Rub steaks with oil (preferably Canola or some other high burning oil but Olive Oil will work as well). Rub steaks with sea salt (or kosher salt..bigger salt works best but you could use regular salt as well) and pepper. Preheat a cast iron skillet in a 500 degree oven.
Once oven is preheated, take pan out of oven, put it on stovetop and sear steaks on each side for 30 seconds. This will create an outer “crust” (for lack of a better word) to hold the juices in. Then transfer pan to oven and cook 3-5 mins per side, depending on the thickness of the steak and how you like it cooked. We like medium and generally fall around 3.5-4.5 mins depending on how big the steaks are
Take steaks out of oven and let them set for AT LEAST 3 MINUTES. This will allow the juices to reabsorb into the meat.