Starting a steak in a grill pan and finishing it in an oven is a tried-and-true method for creating a steak with a crusty outside and tender inside. The ridges of the grill pan let you create marks similar to an outdoor grill, while the oven provides a constant temperature for internal cooking. Using high, concentrated heat to sear the outside of the meat, then finishing the inside in an oven, lets you create the right steak for you.
Step 1
Remove the meat from your refrigerator and let it reach room temperature. A cold steak will not heat evenly; the outside will cook faster than the inside, creating a burnt, rare or dry steak. Trim excess fat from the steak while it's cold if you'd like a healthier steak.
Step 2
Lightly oil and season the steak. Olive oil is a healthy, monounsaturated choice. More-refined varieties have a higher smoke point than extra virgin and may be a better choice if you're in an enclosed area and don't have a strong range fan. Other good choices include canola and peanut oil. Use a large-grain salt; table salt melts into the pan at high heat and leaves the meat.
Step 3
Heat the grill pan on high heat for a steak of 1 inch or more in thickness and medium-high for a thinner steak. Turn the oven on to 500 degrees Fahrenheit for a thicker steak and 450 degrees for a thinner steak.
Step 4
Place the steak in the grill pan and it let sear for one minute per side. Turn the steak with tongs to prevent poking the hole and letting juice run out.
Step 5
Open the oven and place the steak inside for two minutes. Turn the steak and cook it for two minutes more for a medium-rare steak. Cook the steak longer at a lower temperature for a medium, medium-well or well-done steak.
Step 6
Remove the steak from the oven and let it sit for three to five minutes. Do not cut the steak until it has rested to let its juices reabsorb into the meat.
Tips and Warnings
- Press your finger or tongs into the middle of the steak toward the end of the cooking process. If it gives slightly and rebounds back, the steak is medium-rare. A steak that does not does not rebound is rare, and a steak that doesn't indent easily when you press it is more cooked.
Things You'll Need
- Cooking oil
- Seasonings
- Tongs
- Hot pad
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