Kittencal's Pan-seared Steak, Stove Top-to-oven Method

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 -1 1/2 tablespoon vegetable oil
• 1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, new york or rib-eye cut)
• garlic powder (optional)
• freshly ground cracked black pepper (use as much as desired)
• 1 -1 1/2 tablespoon butter
• salt (used only after cooking)

Recipe

• 1 pat the meat dry using paper towels.
• 2 season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
• 3 preheat oven to 400 degrees f.
• 4 heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
• 5 cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
• 6 after the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
• 7 return the steak flat in the pan.
• 8 transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
• 9 transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
• 10 spread the top with butter then season lightly with salt.
• 11 cover loosely with foil and allow to rest about 5-6 minutes.
• 12 slice across the grain.