Wow. This with deglazing the skillet with brandy and cream is amazing. Very glad I remembered this thread today

Bought a cast iron skillet JUST to try this. I'll never go back.

quote:

---

---

I've used this method many times and made great steaks. Never have I gotten the crust as perfect as in your pic.

Got an Annova sous-vide cooker for christmas. I'm in love.

How does the temp of oven or time in oven or time searing in skillet change for dry aged ribeye steak?

Don't have a sous-vide machine, but I did do the reverse sear method. They were incredible. Two changes I've made that made a big difference. I went went prime NY strips vs ribeyes and got some clarified (ghee) butter.

Man, we ate them too quick to remember to take a pic, but definitely baking in oven @ 275 until 125, rest for 10 mins then sear on hot cast iron is the way to go.

Bump for Valentine's. Trying this for the second time tomorrow night. First time was over a year ago, but it went pretty well. Mistake I made that time was going too long in the oven. 30 seconds will make a really big difference.

Had to dust this one off tonight. Wifey's birthday (rule 1 protected) and she wanted steak. I usually use the Weber Genesis but Mother Nature was blowing driving rain across my covered deck in addition to washing away all the rye grass seed and fertilizer I put out yesterday. I set the oven to broil and set the cast iron on the stove till smoking. Dropped on a couple 1 1/2 in Nolan Ryan filets. 2.5 minutes a side on the middle rack with just salt pepper and olive oil. Came out perfect rare. Served with a caprese salad and home fries seared in bacon fat. Sorry, no pics. Wifey approved.

Cannot believe you guys are married and doing this. If I tried this and smoked up the house, spattered stuff on the stove and got baked on grease in the oven, I WOULD NOT be eating the steak. The reason is that there would be an ICE PICK in my ear. Y'all have wives that are a GREAT deal more forgiving than mine.

My wife read this thread and says any wife subject to this has grounds for divorce.

https://www.target.com/p/harold-import-stainless-steel-splatter-screen/-/A-12825085?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Kitchen%2BShopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=m&location=9027791&gclsrc=aw.ds&ds_rl=1246978&ds_rl=1247068&ds_rl=1246978&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Kitchen+Shopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=m&location=9027791&gclid=EAIaIQobChMI6_m-wc-h3gIV0LjACh3UcA67EAQYAiABEgIK1_D_BwE&gclsrc=aw.ds

Thanks, but she ain't a gonna go for that or anything else that could/would/even have the potential of splattering her over. Will be the grill forever for us! Much more simple and a lot less expensive than a divorce!

Favorite way to cook steaks. I will add several fresh sprigs of thyme around the skillet for a little extra aromatic to the butter.

Bump for this thread to say thanks to OP. I read your post a long time ago and finally got around to cooking a steak without a grill. Followed this method (similar to OP, and many others on this thread). Was literally the best cooked steak I have ever done. (steaks were filets from Costco).

[ol]

Let the steak come to room temperature. Open the package and blot the steak dry with paper towels. Let the steak sit at room temperature for about 30 minutes on the counter; this helps it cook more evenly.

Heat the skillet under the broiler 20 minutes before cooking. Turn on your oven's broiler and place an oven rack 6 to 8 inches below the broiler element. Put the skillet on the rack to heat up with the oven.

Rub the steak with oil. Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak and on the sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.

Place the skillet over high heat. Turn on a stove burner to high heat. Carefully remove the hot skillet from the oven using an oven mitt. Place it on the stovetop burner.

Sear the steak for 30 seconds. Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.

Flip and sear the other side for 30 seconds. Flip the steak and sear the other side for 30 seconds.

Broil the steak for 2 minutes. Carefully put the skillet back below the broiler. Close the oven door and cook the steak for 2 minutes.

Flip and broil another 2 minutes. Pull out the skillet and carefully flip the steak using the tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.

Rest the steak. Take the steak out of the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes.

Slice and serve. Slice the steak and fan slices out on each plate. Serve immediately.

[/ol](also, found here:https://www.thekitchn.com/how-to-cook-perfect-steak-in-the-oven-108490)