How to cook steak with a stovetop / oven

A good steak has streaks of fat running through the flesh.

Many people prefer their steaks grilled. But grilling can be a lot more difficult than cooking on a stove, particularly if you don't have a yard or access to a grill. If you want your steak to be perfect every time, try a skillet -to-oven method. Make sure you cook the steak quickly over high heat. Placing the steak in a cold pan or oven causes it to stew in its juices and ruins the flavor and texture. Marinades or seasoning rubs add extra flavor and tenderness.

Things You'll Need

• Marinade ingredients, optional
• Heavy skillet with oven-safe handles
• Paper towels
• Warm platter
• Aluminum foil or lid
• Meat thermometer

Instructions

1. Choose a good quality steak with a little fat marbling. The best steaks are USDA Prime or USDA Choice. The steak should be the same thickness throughout to ensure even cooking. Avoid steaks that are thick at the bone and taper off.

2. Marinate the steak, if desired, for extra tenderness. Combine equal parts of wine and olive oil. Add 1 tbsp. of lemon juice and your favorite aromatic seasonings. Try garlic, onion, herbs and black pepper. Place the steaks in a plastic bag and cover with the marinade. Seal the bag and refrigerate for a few hours or overnight.

3. Remove the steak from the marinade and dry it off. Allow it to sit at room temperature for 30 minutes to warm up. If you did not marinate it, season it as desired.

4. Preheat the oven to 325 degrees F. Heat a heavy skillet over high heat. An iron skillet or griddle pan is best. Light aluminum pans do not hold the heat well. Make sure the skillet has oven-safe handles.

5. Pat the steak dry again with a paper towel and place it in the hot skillet. If it does not immediately start to sizzle, remove it and heat the pan until the steak sizzles when placed in the pan. You want the steak to brown quickly, instead of rendering its juices.

6. Turn the steak when the bottom is browned. Use a spatula to avoid stabbing the meat and releasing the juices. Cook for another two minutes, then transfer the skillet to the center of the preheated oven.

7. Finish cooking the steak in the oven, and use a meat thermometer to determine when the meat is done to your desired temperature. A 1-inch thick steak will take approximately 25 to 30 minutes to reach the well-done stage.

8. Remove the steak to a warm platter to rest, covered loosely with a piece of foil or the skillet lid, for approximately five minutes before serving. Check the temperature with a meat thermometer to make sure the interior has reached a safe temperature, 120 degrees F for rare, 125 degrees F for medium rare, and 130 degrees F for medium.

Tips & Warnings

• Avoid using meat tenderizers as they change the texture of the meat.

• Make a pan sauce, if desired, while the steak rests. Fry a few onions and mushrooms in the pan. Add 1 tbsp. of butter and 1 tbsp. of flour to the pan. Stir until the flour begins to brown. Add 1/2 cup of stock or wine. Stir to loosen any flavorful bits stuck to the bottom of the pan. Taste and adjust the seasonings.

• If oven cooking a steak, add the liquid to the roasting pan and stir up any brown bits before adding it to the pan sauce.

• Use an oven mitt when handling the hot skillet.

References

• The Dallas Morning News; How to Make the Best Steak You Can; August 2010
• What's Cooking America: Perfect Steaks