15 minutes
A simple and classic recipe for a perfectly seared steak, with a caramelized crust and juicy interior.
Sirloin Strip Steak, Dried with paper towels
0 oz
Rib-eye steak, Dried with paper towels
0 oz
to taste
to taste
1. Dry the Steaks
Start by thoroughly drying the steaks with paper towels to achieve a perfect sear. For best results, let the steaks rest, unwrapped, in the refrigerator for one or two days, or at room temperature for 30 minutes if short on time.
2. Preheat Oven
Preheat your oven to 500 degrees Fahrenheit and adjust the oven rack to the lowest position to prepare for cooking the steaks.
3. Heat the Skillet
Place a cast-iron skillet over high heat on the stove until it is smoking hot for searing the steaks.
4. Sear Steaks
Sprinkle coarse salt into the hot skillet, then carefully place the steaks in the skillet and sear them until a browned crust has formed.
5. Oven Roast Steaks
After searing, transfer the skillet with steaks into the preheated oven. Roast the steaks for 4 minutes on one side, then turn and roast for another 4 minutes for a medium-rare finish, adjusting time for desired doneness.
6. Rest and Season
Once cooked, season the steaks with salt and freshly ground black pepper and let them rest for 3 to 5 minutes to allow the juices to redistribute.
Opt for a well-marbled cut, such as ribeye, strip, or filet mignon. Look for USDA Prime or Choice grades.
Aim for an internal temperature of 130-135°F for medium-rare, using an instant-read thermometer.
Generously season with kosher salt and freshly cracked black pepper just before cooking.
Allow the steak to rest for at least 5-10 minutes after cooking for a juicy and tender result.
Rest at room temperature for about 30 minutes for even cooking.
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