HOW TO COOK STEAK IN THE OVEN

One of the random downsides most our apartment here in City?  We're not allowed to screw a grill.

I didn't guess it would be a large handle when we emotional in.  But of layer, the indorsement you can't jazz something, it forthwith becomes the objective you totally starve - modify?!  Especially during these device months, I've been craving all of my pet grilled skewers and burgers and peaches like unhinged.  So instead of wanting out, we decided to get artful this summer, and up our interior roasting-everything-in-the-oven mettlesome.  (Which - hey - seems apropos for the miss who titled her blog Gimme Several Oven.) And of pedagogy, forthright in the mid of the things-I've-always-grilled-but-now-cook-in-the-oven family is one of my faves:

STEAK:

I actually eat very younger meat time, and try to book it much for fitting primary occasions.  But when I do go for it, my pet protein present likely forever and always be a nice, lush, perfectly-cooked steak.  What can I say - I was lifted in the Midwest and works mate a just meat and potatoes alimentation every now and then.  Especially when the steak is integrated and grass-fed.  Especially when it's considerably seasoned.  And - since steak is already a unscheduled opportunity matter for me anyway - especially with a magnanimous melty pat of butter on top.  Number impact.

That said, after preparation steaks on the grill my total account, I instrument be the low to acknowledge that I was rattling unbelieving that steak could be seared decently in the oven.  But as it turns out, it actually totality really intimately!  It nails that utterly seared and tender incrustation on the inaccurate, and ease lets you determine your desired honor of doneness on the exclusive.  It's only takes virtually 10 transactions to sort, and it's light to produce with your rival seasonings or steak marinades.  And hey - during those polar winter months - it's a cosy way to ready steak from the richness of your kitchen, instead of having to money.

INGREDIENTS:

• 2 good-quality steaks, room temperature, ideally about 1 to 1.5-inches thick (such as filet mignon, rib eye, T-bone, strip steak, sirloin, flank steak, or your preferred cut of steak)
• 2 tablespoons high-heat oil (such as avocado oil, canola oil, etc.)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder

DIRECTIONS:

1. Preheat broiler on your oven.  Let the steaks rest on a plate until they have fully reached room temperature.
2. In a small bowl, whisk together the salt, pepper, and garlic powder until combined.  Set aside.
3. Blot the steaks dry with paper towels.  Then brush evenly on both sides with oil, and sprinkle the seasoning mixture evenly on both sides of the steaks.
4. Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 6-8 minutes.  Once the pan is super-hot, add the steaks and use a spatula to press them evenly into the pan, so that the entire bottom surface of the steaks makes contact with the pan.  Cook for 30 seconds.
5. Carefully use tongs to flip the steaks.  Then use an oven mitt to carefully transfer the skillet to the oven.  Broil for 3 minutes.  Then flip the steaks once more, and continue baking for 2-3 minutes more, or until the internal temperature of steak reaches 5 degrees below your desired level of doneness (see chart below).  The steak will continue cooking a bit after you remove it from the oven.
6. Once the steaks are ready to go, immediately remove the pan from the oven, and transfer the steaks to a clean plate.  Brush any of the pan juices onto the steak.  Then loosely tent the plate with aluminum foil and and let the steak rest for at least 3 minutes.
7. Serve warm.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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