Servings: varies
Total Time: varies
Ingredients
- see below steak
- to taste all-purpose steak seasoning
- to taste avocado or canola oil
The secret weapon to perfectly cooked steak (no matter what the weather is doing): skillet-to-oven. It’s as easy as season, sear, finish, rest and slice.
Directions
This cooking method works best for steaks that are about 1 inch thick, such as a thick cut ribeye, flank, shoulder tender, porterhouse, flat iron, T-bone, NY strip, or filet mignon.
Preheat oven to 400°F.
Season steak with all-purpose seasoning. Add oil to a large, oven-safe skillet. Sear steak for 2 minutes on each side. Transfer steak to the oven and roast until the internal temperature reaches 145°, 4–10 minutes, depending on thickness. Remove steak from oven and let it rest 3–5 minutes before slicing.