Description
Whether you're working with a rib-eye, New York strip, or any other cut of your choice, there's truly no better way to cook a steak a home than with a cast-iron pan. The sizzling hot pan helps you get a beautiful golden-brown sear, while the technique of finishing the steaks in the oven helps prevent overcooking.
Ingredients
- Two (3/4-pound) bone-in rib-eye steaks, at least 1-inch thick
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1 tablespoon neutral oil, such as canola or avocado oil
- 2 tablespoons unsalted butter, optional
Directions
- Gather the ingredients.
- Let the steaks sit at room temperature for at least 20 and up to 40 minutes before cooking. Position a rack in the center of the oven and heat to 350 F.
- Right before cooking, sprinkle the steaks with salt and pepper.
- Add the oil to a cast-iron pan over medium-high heat and heat the pan until the oil shimmers.
- Place the steaks in the hot pan and sear one side for 3 to 4 minutes. Flip the steaks and sear the other side for 3 to 4 minutes.
- Using an instant-read thermometer, take the internal temperature of the steak. Depending on the thickness of the steak and your desired doneness level, the steaks may already be done at this point.
- The internal temperature of the steak should be 110 F for rare, 120 F for medium-rare, 130 F for medium, 140 F for medium-well, and 150 F for well-done.
