Tender and Juicy Oven Steaks
Daddy is king of the grill. He makes the BEST steaks. And so when he said that he has been cooking his steaks in the oven I was pretty dang surprised. Knowing that the man knows his steak, when he asked if I wanted to take notes to make my own steaks at home I said yes and pulled up a bar stool to the breakfast bar.
As it turns out, the man still knows his steak and the oven steaks were very tasty without having to heat up the grill. Now this wasn’t necessarily a planned thing so you aren’t seeing photos that I tried to make pretty. This is my dad cooking dinner for me and me taking pictures and notes along the way. Does a lack of clean white background and fancy plates put you off? Well it shouldn’t because I swear this is THE Best Dang Steak You’ll Ever Eat Off of a Paper Plate. :)
- Steaks between 0.75 – 1.5 inches thick (My dad cut 2 large New York Strips in half)
- Coarse salt
- Canola oil
- High Heat PAM Spray
- Tri-clad frying pan
- Splatter guard – all metal, no plastic
- Aluminum foil
Preheat oven to 430°.
Rub coarse salt into the topside of the steaks. Really push the salt into the meat and allow the steaks to raise to room temperature.
Preheat Canola oil in your tri-clad pan. This pan helps the heat to distribute evenly which means all of the steaks cook well no matter where they are in the pan.
Brown steaks on all side, about 2 minutes per side, until nice and brown. Be sure to use your splatter guard because this pops and makes quite a mess!
Place skillet, with splash guard on top into the oven for 4-8 minutes. For medium well cook to an internal temperature of 135°.
Place the steaks under aluminum foil to rest while filling up plates to get grubbing! 5-10 minutes is good.
Toss that sucker on a paper plate and get ready to grub down something amazing! Now doesn’t that just look like a steak you’d see on TV? Perfection!