Oven Steak
- Level: Easy
- Yield: 2 steaks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 825
- Total Fat
- 63
- Saturated Fat
- 28
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 59
- Cholesterol
- 277
- Sodium
- 749
- Total: 45 min
- Active: 10 min
Ingredients
2 New York strip steaks (each 8 to 10 ounces and 3/4 inch thick)
Kosher salt and freshly ground black pepper
2 medium sprigs thyme
1 large sprig rosemary, cut in half
2 tablespoons unsalted butter, cold
Directions
Special equipment:
one 12-inch cast-iron skillet- Sprinkle both sides of the steaks all over with 1 teaspoon salt and 1/4 teaspoon pepper, then let sit out at room temperature for 30 minutes.
- Meanwhile, position a rack in the center of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees F.
- Carefully remove the hot skillet from the oven and add the steaks, making sure they are spaced apart, so they don't steam. Top each steak with 1 sprig of thyme, one-half sprig of rosemary and 1 tablespoon cold butter. Return the skillet to the oven and cook until the undersides of steaks are well browned, about 4 minutes.
- Carefully remove the skillet from the oven and flip the steaks using tongs, then continue to cook until desired doneness, about 2 minutes more for medium-rare and 3 minutes more for medium. Remove the steaks from the skillet and let rest 5 to 10 minutes before slicing and serving.