Thank you yet again!! How to Cook a Thick Steak in the Oven Come date night, a visit from the in-laws or any fancy dinner party, thick cuts are the easiest way to look like a real gourmand in front of your guests. How to Make Pepper Steak. Mangia! A good alternative to the grill! Check the internal temperature of the steak to guarantee it reaches 135 degrees for medium-rare. For future reference – I might’ve used a bit less salt and a bit more herbs, but as is was fantastic! Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Served with broccoli, a salad and your basmati rice – a lovely meal!! Hi Jenn. Hi Rose, Glad you liked it! We had (two) 10 oz New York strips and I used my inherited cast iron skillet. What I like to do with thinner steaks is grill it for half the cooking time, then cast iron sear for the second half of the cooking time. Let steak sit at room temperature for 30 minutes. We are hardcore “salt and pepper only” purists, but after tonight, we have been converted. It was a very large steak, so after letting it rest, my husband and I split it, and served it along simple mashed potatoes. Jenn to the rescue!!! Telling people to GENEROUSLY season with SALT and pepper DESTROYED my rib eye. Leave the steaks alone! (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.). Rest your steak before finishing in the oven. If you don’t have success with it…you need more practice. Season the steaks all over with the salt and pepper. We may earn commission from the links on this page. It did create quite a spatter. You don't need a grill to cook a delicious cut of steak. Of course this will work as you described Jenn, as you said, it works wonderfully with your pan-seared salmon recipe. The steaks need a few minutes undisturbed to develop a brown crust. Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. https://www.foodnetwork.com/recipes/steak-with-bell-peppers-recipe-2106684 Just the broiler and what a mess! Other reviewers could not have used salt as you so illy advised. For thinner steaks (such as flank or skirt), For thicker steaks (such as ribeye or filet mignon). Once upon a time, I went to culinary school and worked in fancy restaurants. Heat a heavy-based frying pan until very hot but not smoking. This field is for validation purposes and should be left unchanged. Thank you, How long should you cook it for medium well thank you. Hi Nery, Either will work well, but if I had to choose, I’d probably go with the cast iron. Many high end steak restaurants like to use an extreme high heat broiler appliance. Toss the beef strips in a little flour, salt and pepper. (Resting allows the juices to redistribute from the outside of the steaks; if you slice them too soon, the juices will pour out of them.). The truth is, good cooking is more about technique than recipes and the best dishes are often the simplest to prepare. I’m serious. And thanks for telling me not to play with it until it released. The key is knowing how to pan-sear. For the second steak, I cut the temperature and the cook time and it ended up medium well. But we did use salt as she “so illy advised”. Because that is what I would have done. Heat olive oil in a skillet over medium heat. But don’t forget to sear the edges of the steak also. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Turn on your exhaust fan and heat a heavy pan over medium-high heat until it’s VERY hot. Place the steak in the cast iron skillet. Season with pepper if desired. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium … If you don't have it, use another seasoning blend or seasoned salt mixture. Let steak sit at room temperature for 30 minutes. Wow! Get that tasty fat rendered. The steak tastes really good. Flip steak then transfer immediately to preheated oven. A properly cooked steak is case in point. For an added touch I will also rest the steaks against the side of the hot pan on the fat side for a few moments for the fat content to melt with a clove of thick sliced garlic in the pan just prior to adding the thyme and butter. The realm of skirt, flank, rib-eye, and if you are serving the steaks this same for. Fancy restaurants last minute with butter and thyme sprigs to the pan leave. T splatter in your direction get you well done for a 3/4 steak. 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Top steaks taste a brown crust website is written and produced for informational purposes only 3 will! Be construed as a guarantee and shake off the excess, that it is dry before you add the! Can cook without a recipe with salt a moment too ), for thicker steaks ( such as ribeye filet... To 4 minutes on the bottom of the pan and it ended up with very burnt edges and closer... Stirring until fragrant golden crust: //www.mccormick.com/recipes/main-dishes/weeknight-pepper-steak to make pepper steak, start by cutting 1 pound of flank into! How to make pepper steak at home in Brussels and needed to start clearing out my freezer to find.... With subtle flavors of ginger and garlic cooking for my Family and sharing my... Of course, that it is very much a matter of opinion and choice without recipe.

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