Most years for special occasions like New Year’s Eve, Valentine’s Day, and birthdays hubby and I splurge on getting a really good steak from an actual butcher shop like Siesel’s or Iowa Meat Farms. Our favorite is to get a Delmonico Rib Eye, which still has the bone in, and is available in a double thick cut. One really giant steak to cook to a perfect medium rare, and share between the two of us. It feels fancy, it’s cheaper than going out to a steak house on a crowded night, and we have a lot of fun cooking together.
I think we have finally perfected our method for cooking an amazing steak with a crunchy seared exterior, and perfectly tender interior.
Pan Seared Oven Roasted Steak
- The best steak you can get your hands on
- Olive oil
- A well seasoned cast-iron skillet
- Salt and Pepper
Take your steak out of the fridge at least a half hour before cooking to bring to room temperature. Rub with olive oil, and generously season the steak on all sides with salt and pepper.
Preheat your oven to 500 degrees F.
Heat a well-seasoned cast iron skillet over high heat. Sear your steak on all sides. You may need to hold it upright with tongs to brown the edges. For our double thick steak, we seared it for about 45 seconds per side.
Once the steak is browned on all sides, slide it in the cast iron skillet into your oven. Cook the steak for 2-7 minutes on each side, depending on thickness. (2 minutes per side for a medium rare 1 1/2 inch steak, 7 minutes per side for a 3 inch thick steak)
Let steak rest for about ten minutes before slicing it.