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How To: Cook a Bone-in THICK Steak (Stove to Oven)
Steps
- COOKING THICK STEAKS - STOVETOP TO OVEN
- Preheat oven to 450.
- Let your steaks come to room temperature. No one wants a cold steak on a hot pan – talk about uneven cooking. Season liberally with the vegetable oil, Kosher salt, and freshly cracked black pepper.
- Put together the herb butter by combining all ingredients in a bowl. Season with the salt and pepper.
- Heat your cast iron skillet over medium-high heat. When the pans are nice and hot, add the steaks and don’t touch for 4-5 mins. Flip once and don’t touch again for another 4 mins.
- Add 1 tbsp of butter and a garlic clove to each steak pan. Transfer the pans to the oven and let cook for an additional 7-10 mins. Ideally you want the meat thermometer to read 135-140 degrees for medium rare, so it will depend on the thickness.
- Remove from the oven and top with a bit of herb butter. The aroma will make you drool on yourself. Just let the meat rest for 5 mins or so to retain the juices, then slice and serve.
- You’re welcome.
Originally published at theskinnypignyc.com. Reproduced for personal collection.
