I didn’t believe my son when he told me about the delicious, perfect steak he cooked in the oven and in a pan.

Just out of curiosity I had to try it.

I am so sorry for doubting him.

This is the closest to a restaurant steak that you can get.

Technique is everything.

One pound of a one inch thick steak.

Rib eye, sirloin or strip steak whatever you like.

I tried all three and all of them were fabulous.

Season the steak with salt and pepper.

Preheat the oven to 250 degrees.

Place the seasoned steak on an oven proof pan and bake for 20 minutes.

Preheat a skillet on high on your stovetop.

After twenty minutes in the oven take the steak out.

Put one half a tablespoon of butter in the hot skillet with the steak.

Don’t move it for two minutes then turn it over for another 60 seconds for rare

Take off the heat, cover with foil to let the steak rest for two more minutes.

Perfection.

You can also use a hot grill to sear the meat.

Adjust you seasoning when finished.

Just try this technique once and you won’t be sorry

I put foil on the baking sheet for easy cleanup.

It was so hard not to touch the meat when it was searing.

Add another 15 seconds for medium rare

Add another 30 seconds for well done.

I always place buttered bread under my hot meat to absorb all the juices.

Thank you Josh.

Published by cmangoff

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