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
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?