Perfect Steak

2 ribeyes on platter; one sliced, on seared.

5 from 5 votes

Whether preparing a ribeye steak, filet mignon, or a new york strip, this easy two-step technique, will result in perfectly cooked steak every single time!

Prep Time5 mins

Cook Time20 mins

Resting Time10 mins

Total Time35 mins

Course: Main Course

Cuisine: American

Servings:

Calories: 582kcal

Author: Kristen Chidsey

Equipment

Ingredients

2 steaks any thickness, any variety
1 tablespoon olive oil
1 teaspoon kosher salt approximately
¼ teaspoon freshly ground black pepper
1 tablespoon butter cut into 2 pieces

Instructions

Preheat the oven to 450 degrees.
While the oven is preheating, remove the steaks from the refrigerator to take the chill off the steaks.
Pat the steaks dry and then liberally with kosher salt and a bit of black pepper on each side of the steak. Rub the seasonings into the meat.
Pour the oil into a cast-iron skillet and heat over high heat.
Once the skillet is hot and the oil is glistening, add the seasoned steak. Lay the steak into the skillet away from you to prevent any oil splatter. Let the steaks cook for 45 seconds to 1 minute to really give them a good sear. Flip and immediately turn off the heat.
Add 1 pat of butter on each steak and insert an oven-safe digital thermometer into the center of one of the steaks. Carefully transfer the pan to the preheated oven.
Set the oven-safe thermometer to 5 degrees BELOW the temperature you want your steak to cook to. For medium, set your thermometer to 135 degrees. For medium-rare, set the temp alarm for 130 degrees. For medium-well, set to 145 degrees.
Once the thermometer dings that the steak has reached the desired temp, carefully remove the cast iron skillet from the oven.
Immediately remove the steaks from the pan and place them on a serving platter or plate. Tent with foil and let rest for 5-10 minutes and then serve immediately.

Video

Notes

Temperatures for Steak: (Remember to remove the steak from the oven when the temperature is actually 5 degrees below your target temperature, as the steak will continue to rise in temp as it rests.)

Rare: 125 degrees F, with a cool, red center.
Medium-Rare: 135 degrees F, with a red, warm center.
Medium: 145 degrees F, with a pink, yet warm center.
Medium Well: 150 degrees F, with a slightly pink center.
Well Done: 160 degrees F, with little to no pink center.

Steak is best if enjoyed immediately after preparation, however, leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.

To reheat leftover steak, heat a tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Once the oil is heated, add the leftover steak and flip every 30 seconds, cooking until warmed through. This should only take 2 to 3 minutes. Alternatively, you can reheat steak in the oven by placing the leftover steak on a wire rack over a baking sheet and heating in a 250 degree F oven for 20-25 minutes until warmed through.

Nutrition was calculated using 1-inch thick ribeye steaks. It will vary greatly depending upon the type of steak you choose to prepare.

Nutrition