Cast Iron and Oven Steak: The Best Restaurant-Style Method

Ingredients

Meat

2 steaks ribeye steaks (1.25-1.5 inches thick, ~12 oz each)

Pantry

1 tbsp avocado oil or refined grapeseed oil
1 tsp kosher salt (per steak)
0.5 tsp coarsely cracked black pepper (per steak)
3 tbsp unsalted butter

Produce

4 cloves garlic (smashed)
4 sprigs thyme
1 sprig rosemary

Instructions

Preheat and Season

Preheat oven to 400°F (204°C). Pat steaks completely dry. Season liberally with salt and pepper, pressing gently to adhere. Rest at room temperature for 30 minutes minimum.

Sear the Steak

Heat a cast iron skillet over high heat for 4-5 minutes. Add oil and tilt to coat. Lay steaks away from you in the hot skillet. Sear 2-3 minutes without moving. Flip once. Sear the second side 2 minutes. Use tongs to sear the edges (fat cap included) for 30 seconds each.

Butter Baste and Oven Finish

Reduce heat to medium, add butter, garlic, and thyme. Baste the top of the steak with the aromatic butter for 60 seconds. Then immediately transfer the entire skillet to the preheated oven. Bake 4-7 minutes depending on thickness and target doneness.

Rest and Serve

Rest on a warm cutting board for 5-8 minutes. Finish with a pinch of flaky sea salt. Slice against the grain and serve immediately with the pan drippings spooned over.

Notes

This recipe is designed for thicker cuts of steak (1.25 inches or more) and uses a combination of high heat and oven finishing to achieve a perfect crust and interior.