Oven Cooked Steak

Warm up the glass cookware in the oven to 500f.
Make sure the steak is room temp, it will cook faster and more evenly.

Salt and pepper on one side at a time. Take the cookware out of the oven. Place the seasoned side down without any oil or butter. The steak will have it's own fat.
3 to 5 minutes per side.

Remove it from the oven, add a teaspoon of butter and coat the steak.

You can let it rest by removing the steak form the glassware and wrap it in foil.

 

I use a similar technique, but with a few alterations.

First, I use cast iron only -- it will allow a nice crust to form on the outside of the steak, and retains heat better than glass.

I crank the oven all the way up with the skillet inside. Let that get to temp.

I use some refined grapeseed oil (one of the highest smokepoints of all cooking oils - DONT use EV olive oil - will just burn), and salt and pepper.

Take the skillet out of the oven and put it on a burner on high. Throw the steak on and DONT TOUCH for 30 secs. Then flip it and throw it back in the oven for 2-3 min depending on doneness. Let rest, and eat!

 

As mentioned above, I normally do the sear and blast method. Heat the cast iron in a pre-heating oven set to 500. When preheated, move the pan to the stove top over high heat and sear the well-seasoned steak quickly on both sides. Return to the oven and cook to desired doneness. With pre heating taken out of the equation, the cooking process takes little to no time.

A new method I tried is to take a thick strip steak, pat it completely dry, and put it in a medium-low oven (275) for about 20 minutes (until the interior temperature warmed to just below 100 degrees) and then finish it with a sear on the stove top. This method is described as almost simulating the dry-aging process and I was blown away with how good it turned out.

 

The pan doesn't have to be cast iron. It can be SS as long as the handle isn't plastic.

I sear in the pan. put the pan in the oven to finish, and then deglaze the pan on the stove top while steak rests on a plate.

 

Thank you I will try the new method soon! Any peppercorn sauce recipes?

My old method:
Oven at 550F
Cast iron pan on gas cook surface MAX = HOT
Steak on 1-2 minutes, flip 1-2 minutes, pan in the oven 1-2 minutes plate and wait 1-2 minutes = awesome.

 

P.S. better than grilling for sure I love cast iron + oven steaks

 

Here's how someone I know of tried the new method: She started with a 1 lb aged strip, salted it very lightly and let it come to room temperature on the counter for about an hour. Then she gave it a heftier salting, put it in the oven until the meat thermometer read 96 degrees. It came out of the oven looking like a sort of pastrami-steak hybrid (first pic).

She then gave it a quick sear, and then let it rest, which gave her just enough time to whip up some creamed spinach and throw a pat of butter on the baked potatoes.

As for any peppercorn sauce recipes, I have none lol!
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I sometimes use this method too, but at lower heat (200 or less) for longer time - always gets rave reviews.

 

You can get a perfectly serviceable one from many hardware stores for all of $12. Just make sure you season it properly and never wash it out with soap.

 

I'm a Lodge man, myself
http://www.castironcookware.com/

Method to the madness
http://www.ferrarichat.com/forum/showthread.php?p=138581371#post138581371

 

http://www.castironcookware.com/cleaning-seasoning.html

 

Yeah, the steak above is medium rare. As for seasoning a cast iron, a friend told me to cook alot of bacon, lol! Save the grease and just wipe the pan down.

 

That steak made me hungry

 

On the pan
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flip and finish peppercorn
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in the oven
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Looks great Jason! What did you end up using for a peppercorn sauce recipe?

 

Instant packet it sucked.

I'm looking for a good green-fresh-peppercorn recipe if anyone has one. I've tried some from google but no luck yet on finding "the one".

 

So I tried 225F for 20 mins then in the pan, and did not like it. Very tough and chewy compared to my original method. Did I do something wrong?
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Out of oven side 1
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out of oven side 2 I was already concerned (this was 225F for 20 mins)
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