Oven baked steak – simple and an alternative to using the grill
Usually I prefer cooking steak on my grill but sometimes (most often due to weather) I prefer doing it inside in the oven. It comes out juicy and mouth-watering with a minimal effort. I usually use sirloin but any cut of steak will do. While the hugely popular fillet mignon is known for being super tender I tend to think that a cut with a little more marbling (e.g. sirloin, porterhouse or T-bone) have a lot more flavor due to the streaks of fat and can be just as tender if you handle the meat properly.
Always take the steak out of the fridge at least 1/2 hour prior to cooking. Season with all purpose seasoning or salt, pepper, onion powder and garlic powder. Press the seasonings firmly into the meat.
When it’s time to cook preheat the oven to 230 c (450 f). Get a cast iron skillet (or any oven-proof skillet) and heat over medium-high heat until pan is very hot. Add 3 TBL butter and a bit of cooking oil and let the butter melt/simmer until the butter starts to brown. Add the steak to the pan and sear for 1 minute per side for each 1.5 cm (1/2″) of steak.
Place entire pan into the oven and cook 2 mins for each 1.5 cm (1/2″) of steak. Remove from the oven, cover the pan with foil and let rest for 5 minutes. Serve with potatoes and sautéed leeks and mushrooms along with a nice cabernet sauvignon.
This recipe is courtesy of my Dad who loves it and once we tried it we love the method too. He used to be a grill-only for steak person until he discovered this method and now swears by it. Sometimes I can’t be bothered using the grill so it’s nice to have an alternative. Give it a try sometime and I think you’ll love it!