Here’s a fast, fuss-free way to cook the perfect steak—no smoky stovetop cooking necessary. The secret to getting a nice sear is to preheat the skillet in the oven. When the meat hits the hot surface, it creates a delectable crust.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 2 steaks |
Ingredients
- 2 New York strip steaks (each 8 to 10 ounces and 3/4 inch thick)
- Kosher salt and freshly ground black pepper
- 2 medium sprigs thyme
- 1 large sprig rosemary, cut in half
- 2 tablespoons unsalted butter, cold
Instructions
- Sprinkle both sides of the steaks all over with 1 teaspoon salt and 1/4 teaspoon pepper, then let sit out at room temperature for 30 minutes.
- Meanwhile, position a rack in the center of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees F.
- Carefully remove the hot skillet from the oven and add the steaks, making sure they are spaced apart, so they don’t steam. Top each steak with 1 sprig of thyme, one-half sprig of rosemary and 1 tablespoon cold butter. Return the skillet to the oven and cook until the undersides of steaks are well browned, about 4 minutes.
- Carefully remove the skillet from the oven and flip the steaks using tongs, then continue to cook until desired doneness, about 2 minutes more for medium-rare and 3 minutes more for medium. Remove the steaks from the skillet and let rest 5 to 10 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 825 |
| Total Fat | 63 g |
| Saturated Fat | 28 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 59 g |
| Cholesterol | 277 mg |
| Sodium | 749 mg |
Reviews
Excellent recipe. Pre-heating the skillet and hearing that searing sizzle warms the cockles of my heart. Excellent with the herbs, but now I make it with garlic, flat parsley, and butter.
I liked this recipe. It would have been good to estimate time to brown in the instructions. Will use again.