Stove to oven Steak.
Is there really anything better?
My childhood through nearly twenties consisted of medium-well to well done steaks. That dry, sometimes tough meat really turned me off, I actually stopped eating steak and turned to chicken for a few years.
In my mid-twenties, I went from a visual merchandiser for Ethan Allen to a waitress at Black Angus Steakhouse (holy cow, I made so much more money serving food!). There I learned how yummy medium cooked steaks were. After a few jobs in between, I landed at Fleming’s Prime Steakhouse and Wine Bar. That is where I finally discovered the divine medium-rare deliciousness of steak and big bold red wines.
If you want a tasty steak like they serve in the fine dining establishments (that’s not cooked on the grill) here’s what you do, make Stove To Oven Steak!
Take your steaks out of the refrigerator about 30 minutes before you are ready to cook. They shouldn’t be ice cold when you put them in the pan. This will create a better sear. So, in the mean time…..
Pour yourself a nice glass of wine. This is Petite Petite by Michael David Winery. It has big bold flavors that pair perfectly with red meat.
Next you will want to make a flavored butter to add to the pan later, make about 1 Tablespoon per steak. I added some garlic to the butter but you can add herbs or spice or even leave it plain if you prefer.
Start with your favorite cut of meat. Give it a good rub of salt and pepper, or as we prefer at my house, Montreal Steak Seasoning.
Add about 2 Tablespoons of oil to your skillet. Heat the oil on med-high heat until hot and then add the steaks. Give the steaks a real good sear. (About 2-4 minutes on each side for a thick steak.) If you have a cast iron skillet or Dutch oven these are easy to transfer the steaks straight to the oven from the stove top. If not, place a baking dish in the oven and turn oven to 400°. Let your dish heat up in the oven while the oven preheats.
Flip and sear on the other side.
Now that both the top and bottom are seared, stand the steak on its sides to sear those too. If your steak is thick enough it will stand alone, if not, use tongs to hold steak up while searing.
Now that all surfaces are seared, put your butter in the pan (it will melt really fast) immediately spoon the butter over all the steaks. Remove steaks from sauté pan and place them in the preheated baking dish or if you are using the cast iron pan or Dutch oven put directly in the preheated oven. Cook in oven for about 5 minutes for medium-rare, about 10 minutes for medium and about 13 minutes for well-done. This time is just an approximate guide. It really depends on the thickness of your steak.
I like to use the pan I seared the stove to oven steaks in to cook up a mushroom and onion topper. Just toss them into the “pre-seasoned” pan and sauté.
Here’s quick guide on the internal steak temps:
Just remember two important things about steak. First, it will continue to cook even after you remove from the oven, TAKE OUT A LITTLE EARLY. Second, LET IT REST. It is very important to let your steak rest after cooking. All the juicy juices need time to redistribute back into the meat. Cutting too early will end up leaking all the juiciness out and leave you a dry steak. Let rest about 10 minutes before serving.
Serve stove to oven steak with your favorite sides and be prepared for all the “yums” you will be hearing!
Please leave a comment if you have any great ideas for a flavored butter.
I hope you love stove to oven steak as much as we do!
Thanks for reading!