Yes, it’s true, grilling season is drawing to a close. But that doesn’t mean you have to go the whole winter without enjoying a great home-cooked steak. And no, you don’t have to smell up your house in order to do it. Not if you employ the simple technique of oven roasting.
Sure, you can pan-fry a steak if you want to. Just heat the pan to medium-high heat, brush it with oil and fry your steak for 4 minutes a side (for a 1-inch steak). But that gives off a heck of a lot smoke, which means you need either a great ventilation system or lots of open windows.
Here’s a better solution, one that most restaurants use. You’ll need a heavy skillet with an oven-proof handle, tongs, an oven mitt, a cook top and an oven preheated to 450 degrees. You just do this:
1. Season your steak liberally with salt and pepper.
2. Heat the pan over high heat until it’s very hot, about 4-6 minutes.
3. Dribble about a teaspoon of vegetable oil on the pan.
4. Using the tongs, lay the steak down on the pan and fry it for 90 seconds on one side, flip it and fry it for 45 seconds.
5. Using the oven mitt, put the pan into the oven and roast your steak for about 7 more minutes.
6. Once your steak is done, allow it to “rest” (A.K.A. don’t cut into it!) for 5 to 10 minutes, depending on the thickness. This will allow the juices to move back into the meat.
How do you know when it’s done? You can take it’s temperature if you have a digital thermometer (under $20 at any kitchen store). A steak is rare at 125 degrees, medium rare at 130, medium at 140, medium well at 150 and well done at 160. If you don’t have a thermometer, try the Thumb method.
What if you don’t have a heavy, oven-proof skillet? Easy, just fry the steak in your thickest skillet, fry it for 90 seconds per side, then transfer it to a pie plate or even a cookie sheet for roasting.
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