What To Serve With Steak
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If you believe that grilling is the only way to cook a perfect steak at home, then think again. For most any cut—skirt, flank, ribeye, even filet mignon—a ripping hot skillet and an oven can get the job done admirably well. In under an hour (and with minimal effort), you can serve up a delicious steak dinner—no firing up the grill required. So skip the fancy restaurant; my guide here will ensure that your Valentine's Day dinner (or any special occasion) is every bit as special, right at home. Read on below for my top tips for cooking a perfect steak in the oven, no matter the cut:
What People Are Saying:
"What a delicious steak!! My first time making in the oven. It came out so tender and juicy, I just couldn't believe it." - Tcheek
"OMG! This right here is my forever go to!... These were the most amazing steaks I’ve ever cooked; better than quite a few of the ones I’ve had in restaurants." - Sarita
If you’re working a thicker steak (at least 1" thick), preheat your oven to 450°. For a thinner steak, heat your broiler and position an oven rack as near to the heating element as possible. Rub the steak with oil, then season with salt and pepper; be generous about it—steak needs a heavy hand with the seasonings.
For thicker steaks, grab a large ovenproof skillet. A cast-iron skillet is ideal, but stainless steel works too. Avoid nonstick skillets—you won’t get a good crust in them and they’re not designed to handle to the sort of high heat we need. To determine whether the skillet is properly heated and ready for action, flick a few drops of water into it—the water should sizzle and evaporate instantly. Place the steak in the skillet and cook, undisturbed, until deep golden underneath, 3 or 4 minutes; the idea is to sear the steak on one side before finishing it in the oven. Turn the steak over and carefully transfer the skillet to the oven. If broiling, place the steak on a baking sheet and transfer it to the oven.
Roast (or broil) until an instant-read thermometer inserted into the thickest part of the steak registers 125° for rare, 135° for medium-rare, or 145° for medium, 8 to 10 minutes (10 to 12 minutes if broiling).
Transfer the steak to a cutting board and let rest 10 minutes before slicing against the grain. Sprinkle with kosher salt (or flaky sea salt, if you’ve got it!) and grind some black pepper over.
Full list of ingredients and directions can be found in the recipe below.
Steak will keep for up to 3 to 4 days when stored in an airtight container in the refrigerator.
steak of your choice
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
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