Although I’m trying to limit my consumption of animal proteins to a moderate amount, I enjoy the occasional steak. One of my ongoing goals is to cook a medium-rare steak consistently, using the stove-top and oven. So far, I’ve achieved medium and rare, but not yet in-between, so this still remains an elusive achievement.
-Quality steak (e.g., rib-eye)
Pre-heat oven to 362 degrees (halfway between 350 and 375 at the 1605 oven)
Generously season steak with salt/pepper
Let sit at room temperature for about 20-30 minutes
Heat cast iron skillet over medium-high heat until hot, then add butter
Leave each side of the steak in the pan, without moving, for about 30 seconds
Put into oven; 4 minutes each side (8 min. total) for medium, 3/6 for medium-rare; 2/4 for rare
Take out, let it sit for about 10 min.
-Sunday, April 13, 2014: 0.95 lb. Bone-in ribeye from Whole Foods ($16.99/lb) – spiced with salt/pepper/olive oil (put in oven did 3 minutes each side (turned out medium) — could be due to thinness of meat (1/2 inch) or searing over pan too long)
-Friday, August 22, 2014: 12 oz. Faux-filet New York Strip Steak from Olivier’s ($17,99/lb, grain fed) – spiced with salt/pepper/olive oil (turned out medium, similar to above, but quite good)!
Sources for future reference: