Ingredients
Scale
- 1 thick-cut steak (1.5–2 inches thick, such as ribeye, New York strip, or filet mignon)
- Salt and freshly ground black pepper
- 1–2 tablespoons olive oil or vegetable oil
- Optional: garlic powder, onion powder, or your favorite steak seasoning
- 1–2 tablespoons butter (for finishing)
- 2–3 cloves garlic, smashed (optional)
- Fresh herbs (such as rosemary or thyme, optional)
Instructions
- Prepare the Steak:
- Season the steak generously with salt and pepper, and any additional seasonings you prefer. Let it sit at room temperature for 30-60 minutes to allow the seasoning to penetrate the meat and to ensure even cooking.
- Preheat the Oven:
- Preheat your oven to 275°F (135°C).
- Cook the Steak in the Oven:
- Place the steak on a wire rack set over a baking sheet to allow for even air circulation.
- Roast in the preheated oven until the internal temperature reaches about 10-15°F (5-8°C) below your desired final doneness. For medium-rare, aim for an internal temperature of 115-120°F (46-49°C). This typically takes 20-30 minutes, depending on the thickness of your steak.
- Sear the Steak:
- Heat a heavy skillet (preferably cast iron) over high heat until it is very hot. Add the olive oil or vegetable oil and swirl to coat the pan.
- Carefully add the steak to the hot skillet and sear for 1-2 minutes per side, or until a deep brown crust forms. Add butter, garlic, and herbs during the last minute of searing if desired, basting the steak with the melted butter using a spoon.
- Rest and Serve:
- Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute and ensures a juicier steak.
- Slice and serve as desired.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
Nutrition
- Serving Size: per 8 oz steak
- Calories: 540 kcal
- Fat: 39g
- Carbohydrates: 0g
- Protein: 46g