Yield/Time depends on the size of the steak

Grilling may be fun, but it’s perhaps the quickest way to ruin a steak. The best way to cook a perfect steak is to pan-sear it and finish it in the oven. It’s a great and super easy method. We’re partial to a dry-aged top sirloin that’s at least 1 1/2 inches thick, but you could cook a perfect steak with pretty much any cut. Thinner steaks don’t need to be transferred to the oven.

Here’s how to cook the perfect steak.

You will need:

1 ovenproof pan

1 steak

Some fat to finish — olive oil or butter

1 meat thermometer

  • Preheat the oven to 300 degrees F.
  • Bring the steak to room temperature, then salt each side of the steak and let it sit for 5 to 10 minutes before cooking.
  • Heat an ovenproof pan (French steel or cast iron is preferred) over high heat until it starts to smoke. Oil is not necessary, but add a tablespoon of organic canola oil if you like.
  • Sear the steak in the hot pan for 2 minutes per side. Never use a fork to turn the steak; use tongs or even your fingers.
  • Put some fat on top of your steak — could be a splash of olive oil, a pat of butter, a dollop of bone marrow, or a mixture of whatever you prefer.
  • Transfer the pan to the oven.
  • Cook for 4 to 8 minutes to desired doneness (it depends on the steak, so go by internal temperature, not time — we recommend 120 degrees F for a perfect medium-rare).
  • Take the pan out of the oven, place the steak on a cutting board, and let it rest for 5 minutes.
    Slice and serve. How did you make out?

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