Ready in 20 minutes
Pan seared to perfection, you may find yourself skipping the grill and using grandma's cast iron skillet for steaks from now on!
"Juicy, tender steaks result from this technique. As scottmillerinva notes, have windows open or hood vents at full to avoid smoke detectors going off and filling house with smoke."- Kuroyume0161
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Place cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
Season both sides with salt, pepper, garlic powder, and cayenne pepper. When oven reaches temperature, remove pan and place on range over high heat.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
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All4love 1 year agoI went out and bought a cast iron skillet just because this looked so good. Not disappointed! Fabulous! Will make again (and again and again) Thanks!
Wrbryan91 1 year ago
Querian 2 years agoThis was great! I had to adapt to the thin steaks I had on hand so I didn't finish them in the oven but I would with a thicker piece of meat. I'll definitely make this again.
Kuroyume0161 2 years agoJuicy, tender steaks result from this technique. As scottmillerinva notes, have windows open or hood vents at full to avoid smoke detectors going off and filling house with smoke.
sgrishka 2 years agoGreat recipe! Very simple and my guest thought it was some of the most flavorful steak they'd ever had. I did make a couple of minor adjustments. I trimmed excess fat from the steaks and saved a piece to season the pan. I rubbed the seasonings into the steaks, lightly covered them with a towel and let stand at room temperature for about an hour. Once hot, I used the piece of saved fat to season (lightly grease) the skillet. My steaks were large and 2-1/4 inches thick and since the thickness of a steak determines how long you cook it, mine took a little longer to cook. I seared them in the seasoned skillet until well browned, about 1-1/2 minutes per side, then roasted them in the oven 3 minutes per side. After a 5 minute rest, the steaks were a perfect medium-rare, juicy, tender and delicious!
scottmillerinva 4 years agoThis will smoke up your house so be ready with the windows open. But the pan seared taste ensures a delicious crust that keeps the juices in. Everyone that I've prepared these for raves about them. [I posted this recipe.]