Perfect Pan Seared To Oven Steak
January 19, 2012
"This is a great recipe for when you can't get to the grill. Perfect for those awful winter blizzardy days... when you can't find the BBQ buried under all the snow. This will give you a medium-rare steak. If you prefer it done more, add a minute ot two per side. For gluten free use gluten free Worcestershire sauce."
- Serving Size: 1 (583.6 g)
- Calories 1350.8
- Total Fat - 98.4 g
- Saturated Fat - 42.1 g
- Cholesterol - 353.7 mg
- Sodium - 731.7 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0.2 g
- Protein - 108.9 g
- Calcium - 40 mg
- Iron - 12.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.6 mg
Preheat oven to 350 degrees Fahrenheit.
Drizzle enough oil to cover bottom of cast iron skillet and bring to high heat.
Sprinkle a pinch of salt and pepper on one side of steak.
Place seasoned side down in skillet and sear for about 35 to 40 seconds, until you have a nice brown sear. (Times may differ depending on type of burners)
Sprinkle other side with a pinch of salt and pepper.
Flip steak over with tongs (do not use fork, you don't want to pierce the meat)and sear for another 35 to 40 seconds, again until seared nicely.
Mix the melted butter and Worcestershire together and brush over steak.
Flip steak over with thongs and brush other side with butter mixture; place pan in oven and allow roasting for 3 minutes.
Turn steak over with thongs and allow roasting for another 3 minutes. (This will give you a medium rare steak, add a couple more minutes per side if you prefer it done more.)
Remove from oven and place steak on a cutting board.
Tent with a piece of aluminum foil and allow resting for 5 minutes.
Serve with your favourite side.
Tips & Variations
No special items needed.