Planning steak for dinner is not as hard as it might seem. When you want to serve a steak that is full of flavor, tender and juicy, you can follow a two-step process. You can even use the same dish to cook the steak both on the stove and in the oven.
Step 1
Brush the steak with 1 tablespoon of olive oil and pat the rosemary on the surface of the meat. Season the steak with kosher salt and fresh ground pepper to taste. Preheat your oven to high-broil.
Step 2
Heat your large cast-iron skillet on the stove to medium-high heat. Pour 1 tablespoon of olive oil in the skillet. When you see the first signs of smoke from the skillet, place the steak inside to sear.
Step 3
Sear the steak on all sides until a golden-brown crust is present on the meat. When the searing process produces smoke, provide good ventilation. Searing should take about five minutes per side.
Step 4
Slide the large baking sheet onto the top rack of the oven, just under the broiler. This will evenly distribute the heat over the steak.
Step 5
Leave the steak inside the skillet and transfer to the oven. Arrange the skillet just under the large baking sheet.
Step 6
Broil the steak in this manner for five minutes, and then turn the meat over to broil on the reverse side for five additional minutes.
Step 7
Remove the large baking sheet from the oven and replace it with the cast-iron skillet on the top rack of the oven.
Step 8
Broil the steak for another 10 minutes in this manner. Check the internal temperature of the steak with a meat thermometer, which must be at least 145 degrees Fahrenheit before removing from the oven.
Step 9
Allow the steak to rest for at least three minutes before serving.
Tips and Warnings
- For tougher cuts of meat, you can tenderize with a long marinade in the refrigerator.
- When handling raw meat, you should wash your hands before and after handling. Do not place the cooked meat in the same dish that held the raw product.
Things You'll Need
- Steak
- 2 tbsp. olive oil
- 4 oz. rosemary (finely chopped)
- Kosher salt
- Fresh-ground pepper
- Large cast-iron skillet
- Large baking sheet
- Meat thermometer
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