beef essentials: oven finished flat-iron steak
In all of the restaurants that I worked in; including steak houses, this is the way we cooked steaks… Started on a grill, or pan, and finished in the oven. It got to the point after I had cooked so many steaks, I did not need an instant-read thermometer to tell when a steak was ready. It was all about time, and a good calibrated oven. You want a totally juicy steak? This is the method you have been looking for. So, you ready… Let’s get into the kitchen.
yield
serving(s)
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For beef essentials: oven finished flat-iron steak
- PLAN/PURCHASE
-
1flat-iron steak, or other good steak
-
grapeseed oil, or other non-flavored oil
-
salt, kosher variety, to taste
-
black pepper, freshly ground, to taste
-
4 Tbspsweet butter, unsalted
How To Make beef essentials: oven finished flat-iron steak
-
1PREP/PREPARE -
2You will need a good heavy-bottom, oven-proof pan.
-
3Gather your ingredients (mise en place).
-
4Place a rack in the bottom position, and preheat the oven to 400f (205c).
-
5Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
-
6Allow to rest for 30 – 40 minutes… let it come up to room temperature.
-
7Chef’s Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
-
8Place a dry pan over high heat.
-
9Just before placing the steak in the pan, add the salt.
-
10Chef’s Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
-
11Add the steak to the hot pan… you should hear a nice satisfying sizzle.
-
12After 3 – 4 minutes, flip, and allow to cook for an additional 2 – 3 minutes.
-
13Add the butter to the top of the steak.
-
14Place the pan into the oven, and bake until medium rare, about 8 – 10 minutes.
-
15Chef’s Note: If you are using an instant-read thermometer, it should read 120f – 130f (50c – 55c). You can cook it longer or shorter; depending on your individual tastes.
-
16Remove from the oven, tent with some foil, and let it rest for 5 – 6 minutes. This will allow the juices to redistribute.
-
17PLATE/PRESENT
-
18Slice thinly against the grain, and serve with your favorite sides. Enjoy.
-
19Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT