Master the Perfect Indoor Steak
Steak season.
Light up the grill.
Pop open a cold one.
And listen to that meat sizzle.
But wait…it’s December. How’s that all gonna work out?
It’ll be fine. I promise.
Did you know that indoor steaks can taste not only delicious, but better (gasp!) than steaks on the grill?
This stovetop-and-oven combo actually allows you to control the cooking heat more precisely, which leads to a juicer, tastier steak than achieved on the grill.
If you’ve never tried this type of recipe before, now’s the time.
Grab a mouth-watering steak from Huhta Homestead and give this recipe a shot. You’ll love it.
Ingredients:
Steak, thawed - pick your favorite cut!
Cooking Oil - butter, olive oil, etc.
Salt - to taste
Black Pepper - to taste
Directions:
Make sure that your steak is completely thawed and allow it to come up to room temperature for about 20 minutes. (Do not let it sit on the counter longer than that - you’re getting into the food safety danger zone.)
Preheat your oven to 400°F.
Place an oven-safe skillet on high heat and give it some time to heat up. (To test if it’s hot enough, sprinkle a bit of water on the skillet. If the water sizzles and immediately steams up, you’re ready to go.)
Add a dollop of cooking oil to the pan and let it melt.
While the skillet is heating up, pat your steak dry and sprinkle salt and pepper onto both sides of your steak.
Sear your steak. The goal here is to create a delicious crust on the outside of the steak.
a. Place the steak in the hot skillet for two minutes.
b. Flip the steak over and sear the other side for two minutes.
Transfer the skillet and steak to the oven and cook for another 10-15 minutes. (Final timing will depend on how well-done you want your meat - see Notes section below)
Remove the steak from the hot skillet. Place off to the side and tent with aluminum foil, allowing the meat to rest for about 10 minutes.
Notes:
Steak Thickness - If you’re working with a thinner steak (less than 1” thick, you will want to reduce the searing time to about 1 minute per side. If you don’t, you’ll likely end up with a burnt steak - nobody wants that.
Seasonings - I like to keep our steak seasoning pretty basic. That doesn’t mean that you have to! Feel free to play around with different flavor combinations. A classic beef combo is rosemary, thyme, and sage. Give it a whirl.
Beef Doneness - Remember, meat continues to cook after being removed from heat. If using a meat thermometer, take the steak out of the oven when it is about 5°F short of the finished temperature. Check out the chart below.
Beef Temperature Chart
Rare: 120 - 125°F
Medium-Rare: 130 - 135°F
Medium: 140 - 145°F
Medium-Well: 150 - 155°F
Well Done: 160°F
Please note that USDA food safety recommendations advise against cooking your beef to rare or medium-rare doneness. You do you. I’m not your mom. :)