Mastering the Art of Skillet to Oven Steak: A Texan’s Guide

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Cooking TipsEntertaining Recipes & TipsUnder 30 Minute Meals

There’s something inherently Texan about a perfectly cooked steak. Whether you’re celebrating a special occasion or simply craving a hearty meal, a well-prepared steak can elevate any dining experience. One of the most reliable methods for achieving steak perfection is the skillet-to-oven technique. This method ensures a deliciously seared exterior with a tender, juicy interior – the epitome of steak nirvana. In this guide, we’ll walk through the steps to master this culinary art, perfect for any beef-loving Texan.

Ingredients:

  • 1 boneless Ribeye, about 1 ½-inches thick
  • Steak seasoning or salt and freshly ground black pepper
  • 1-2 tablespoons vegetable oil or canola oil
  • Optional: garlic cloves, thyme sprigs, or rosemary sprigs for added flavor

Instructions:

Step 1: Begin by preheating your oven to 350°F.

Step 2: Season the steaks: Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with steak seasoning or salt and freshly ground black pepper.

Step 3: Heat the skillet: Heat a heavy-bottomed oven-safe skillet (preferably cast iron) over medium-high heat. Add the vegetable oil or canola oil and swirl to coat the bottom of the skillet evenly. Let the skillet heat up until the oil begins to shimmer slightly. 

Step 4: Sear the steaks: Carefully place the seasoned steaks in the hot skillet. Allow them to sear without moving them for about 2-3 minutes, until a golden-brown crust forms on the bottom. If desired, add garlic cloves, thyme sprigs, or rosemary sprigs to infuse additional flavor.

Step 5: Transfer to the oven: Carefully transfer the skillet to the preheated oven using oven mitts. Allow the steaks to finish cooking in the oven for about 5-7 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer inserted into the thickest part of the steak to check for doneness – 130°F for medium-rare, 135°F for medium, 145°F for medium-well, and 155°F for well-done. The temperature of the steak will continue to rise 10-15°F as the steak rests. The USDA recommends a 145°F final internal temperature for your steak.

Step 6: Rest and serve: Once the steak has reached the desired doneness, remove the skillet from the oven and transfer the steaks to a cutting board. Let it rest for about 5 minutes to allow the juices to redistribute. This step is crucial for ensuring a juicy steak.

Step 7: Slice and enjoy: After resting, slice the steaks against the grain into thick, juicy slices. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad. Enjoy the succulent goodness of your skillet-to-oven steak!

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