Perfect Steak in a Cast Iron Skillet and Oven
Cooking steak at home couldn’t be easier. This simple method of searing in a cast iron skillet followed by a quick roast in the oven takes out all the guesswork and gets you perfectly cooked steak every time. This is a great method that anyone can follow, and takes less than 20 minutes.
Equipment
Ingredients
- 20 oz Ribeye or New York Strip steak For best results, use boneless steaks that are 1¼ to 1½ inches thick and weigh at least 1 to 1½ pounds.
- salt to taste
- pepper to taste
- neutral oil about 1 tablespoon
- or seasoning of choice like Kinder's the Blend Seasoning
Instructions
- Remove steak from fridge and let rest for at least 30 minutes.
- Preheat the oven to 400 Degrees F.
- Pat dry the steak on both sides with a paper towel. Liberally season with salt and pepper, or choice of seasoning.
- Heat a cast iron skillet on medium high with oil.
- Once the skillet is hot (smoking point) add the steak.
- For 1 ¼” thick Ribeye and 1 ½” thick New York Strip, sear 4 minutes on the first side, uncovered.
- At the 2-minute mark, move the steak around in the pan and get some of the oil under the steak to ensure even searing.
- At the 4 minute mark, flip the steak and sear another 2 min on the other side (same time for both Ribeye and New York Strip).
- After searing 2 minutes, put the cast iron skillet with steak in the oven and roast for 3 minutes for the Ribeye, and 5 minutes for the New York. (For bone-in steaks, add an extra minute or two of roasting time).
- Remove the meat from the skillet and let it rest for at least 8 minutes before serving (10 minutes is best to rest, but the steak will not be as warm when served).
Notes
- The sear time for the first side and second side will stay the same, but the roasting time will change depending on how well done you like your steak.
- If the steak is under a pound and 1” thick or less, it may cook through to medium to medium-well with this technique.
- For bone-in steaks (ribeye or New York strip), add an extra minute or two of roasting time, and note that your steak will be more “done” on the outside, and less “done” next to the bone.
- Use a food thermometer to check doneness of the steak : Medium-Rare 130-135°F, Medium 140-145°F, Medium-Well 150-155°F
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*Approximate Cook time:
Steak Thickness (boneless) Rare in oven (boneless) Med-Rare in oven (boneless) Medium in oven (boneless) Med-Well in oven (boneless) 1 ¼” Thick 2 min 3 min 4 min 5 min 1 ½” Thick 4 min 5 min 6 min 7 min
Nutrition
Serving: 2peopleCalories: 595kcalCarbohydrates: 1gProtein: 57gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gCholesterol: 173mgSodium: 148mgPotassium: 786mgFiber: 1gSugar: 0.01gVitamin A: 53IUCalcium: 29mgIron: 5mg
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