Steak: its a beautiful thing

My husband and I were grocery shopping on Saturday (a very rare thing for us BOTH to be at the store) and of course we were hitting up all the bargains. Now, usually when I go at this alone, I pick up the usual same food items and if there’s money left in the budget, I wander the store looking for something new and interesting, or get something I’ve been wanting to try. With my husband on hand, there is no wandering or picking up ‘something new’. He is very good at listening to his stomach and he is a very decisive man, therefore we ended up with large sirloin filled styrofoam trays that were pricey, even with the sale. Not one tray, but two. Two trays that were close to 4 pounds of fabulous and expensive beef all for 2 people. Beautiful fat steaks were now in my cart.
Now, before I go any further with this little story, I have to tell you all something. I am a recovering food addict. Some days are harder than others, but for the most part, I hear all food everywhere chanting “eat me eat me”. I just can’t say no. Case in point, freshman year of college, my roommate made a better than sex cake. Ever had one? They are of the devil. I ate it all through the course of one Sunday evening. BAM! The freshman 15 in one sitting. You think I’m kidding or over exaggerating. I am most definitely not kidding. Ask my roommates. I’m addicted to food.
Back to the story.
I love my husband because he is great at making decisions, especially his decision to pick up some lovely steak. I fully support that decision. However, he is very good at saying no to food. When he’s full, he’s full and thats the end of it. That’s why he’s a svelte 170 and holding strong. Doesn’t quite work that way for me. I’ve got……issues.
My internal dialogue went something like this : “This is going to be expensive….Steak is really good…..but we’re going to go over the budget….steak is really good…do we really need two trays?…steak is really good…etc. etc.” I think you see where this is going.
Steak- expensive
Butter- not so expensive
Eating fabulous sirloin 4 days in a row: Priceless.
Yes we went over budget for a few steaks. We were naughty. But, it really was worth it…4 sweet blessed days in a row.
Now, here’s the point I wanted to make: There is no sense in purchasing overpriced meat if you don’t know how to cook it properly! I’d say it again, but I don’t want to type it all out again. Just read it over and over until its burned into your retinas.
So, this little post will teach you how to cook a steak to a perfect medium flawlessly. That’s how we like it and that’s how we eat it. You can adjust the cooking times to create your perfect steak too. I’ll show you how! Its a great technique I picked up somewhere…..but I just can’t remember right now. I’ll give who ever credit as soon as I can remember, ok? Ok!
It all starts off with some olive oil and butter in a pan. Sweet sweet butter. Turn your pan up so its screaming hot. For me, thats medium high. If you turn our burner on high, I swear it’ll burn the place down. Also, preheat the oven to 350.
Swirl all that grease around the bottom of the pan. Its bubbling and getting angry! Thats how you know its H-O-T HOT! (A little shout out to our cute niece and nephew in Colorado!)
Next comes our lovely Sirloin. We had some huge steaks in this one! Salt and pepper the one side of the meat, place it seasoning side down into the pan and then add the s&p to the other side.

It’ll look something like this. Sizzle away, boys! You want the one side to get dark and yummy looking. Kind of vague with the description…..I can do better: cook your meat 3-4 minutes on the first side without touching it or moving it around. Movement=bad.
 
While you’re waiting for your meat to get pretty and delicious, find yourself a little butter….or a lot…
Now, when you are ready, flip your steaks over, top them with butter and throw them into your hot oven for 5 minutes, keeping them in the same skillet! Did I mention you need to use an oven proof pan? Oops…
So, after 5 minutes, take them out of the oven, transfer them to a plate and cover them with foil. Let these babies rest! They’ve been through a lot, after all!
After 5 minutes, take the foil off and slice thinly and for everything that pure and holy, cut against the grain!!
Oh baby, is this good stuff.
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92 Responses to “Steak: its a beautiful thing”

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    Amy Diestler — January 15, 2010 at 12:45 am

    To all readers of this blog: the better than sex cake story is true. As one of Lauren's former roommates, I can attest to that. Also, beware of rice krispie treats.

    It's okay though, we all have our demons. Little Debbie Oatmeal pies anyone?

    Reply

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    Amy Diestler — January 15, 2010 at 12:46 am

    PS Thanks for teaching me how to cook steak! I never knew . . .

    Alex will be thanking you as well.

    Reply

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    shuttle5 — January 24, 2010 at 5:02 am

    Your descriptions add to the intrigue of eating the stuff. And they're entertaining. Never knew how to cook them like this, but will try it!

    Reply

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    M&Ms Mom — January 22, 2012 at 3:07 am

    This breakdown is great! Thanks a million!!

    Reply

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    Martha A. Cheves — August 14, 2012 at 4:08 am

    This looks great. I’m trying it tonight.

    Reply

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    Chrystalarbonnegal — August 20, 2012 at 4:58 pm

    Sounds great but you’ll also want to remember to let your steaks come to room temp before you cook them (about 30 mins). This allows for even cooking through out the steak. Also, pat your steaks dry before searing them otherwise you’ll end up steaming them and that makes them tough. Salt breaks down the protein bonds so the longer it is on your meat the more tender and juicy your meat will be. Now this Okie/ Cajun girl needs a steak! That’s nothing new though, everyone that knows me will tell you I get very cranky if I don’t get red meat, specifically any juicy rare steak. I too am a food addict :) Happy Eating Everyone!!

    Reply

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    Duan Marie Byrd — September 27, 2012 at 2:13 pm

    I am going to have to try this. I have seen this somewhere else and cannot remember where either. Do you know how long to cook them for a rare steak and for Well Done. I like mine Rare and my husband likes his Med Well to Well. Thanks

    Reply

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    KQ — October 13, 2012 at 6:56 pm

    Looks yummy. Is this a Pioneer Woman recipe?

    Reply

    • Lauren — October 14th, 2012 @ 12:36 pm

      Nope. All mine :)

      Reply

    • Rose — January 1st, 2014 @ 3:05 pm

      LOL – wow, that’s a lot of butter… Must be a Pioneer Woman recipe! I can see why you thought that! My steak is marinating as I type the. I am going to give this a shot!

      Reply

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    Peggy Duvall — October 14, 2012 at 8:28 am

    I use Ina Garten’s restaurant steak recipe. It’s fabulous. With the blue cheese steak sauce on top you won’t want to finish it, like a good book.

    Reply

    • Sarah Justine — October 17th, 2012 @ 5:38 am

      This might seem strange… but Peggy are you from Ohio? My pastor, Joe Duvall, has a wife named Peggy. Just curious:)

      Reply

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    Rick — October 14, 2012 at 8:40 pm

    From an old chef:

    You should use cast iron skillets for this — nothing compares to cast iron. It will flavor the meat. he kind that nestle into a wood platter are best — from stove to table in one pan. Someone said let the steak sit out 30 minutes, this is very true. One hour is best. Never cook one out of the fridge.

    If you want one of these rare, it is a bit Tricky. Placing it in the oven cooks in a more through (roasting) manner, and the hot cast iron will continue to cook at the table. Best method is have a thick steak, preheat the skillet and melt the butter but not so hot the butter burns. Clarified butter works best. Place the steak on the skillet – and sear both sides. two minutes on each side works well. place some butter on top and place in oven until butter melts. Take out and place the aluminum foil over it. Let sit five minutes until serving. Rare is very best sliced very thin.

    If your partner likes it more well done – start theirs first under the method posted. When you place theirs in the oven – start the rare one.

    As a butter tip — premake some seasoned butter. For a great basil butter, take two stick butter, warm to room temp — mix in half cup ground basil, teaspoon fine minced garlic, slat and white pepper. Use right away – or you can freeze “pats” in ice cube trays and store for later — your guests will wonder what you did so different!

    Reply

    • Jan — October 3rd, 2013 @ 5:29 pm

      I have a glass stove and have been told do not cook with cast iron on a glass stove as they retain the heat and will break the glass top. Any suggestions? And what does website url mean? I’m posting this on facebook.
      Thanks,
      JanB

      Reply

      • whitney — March 19th, 2014 @ 12:26 pm

        It’s okay to use an enameled cast iron also known as a Dutch oven.

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    Jeinta — October 19, 2012 at 7:31 am

    Looks good. Will try this weekend. Thanks for sharing.

    Reply

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    Jo Anne — October 23, 2012 at 1:57 pm

    You had me at (REAL) Butter! and a great cut of meat! Right? Nothing like a cast iron skillet, I have not cooked a steak like this..but definitely on my list of things to do..looks better than grilling one ! Great instructions and pix..Thanks!

    Reply

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    Charisse — October 26, 2012 at 7:46 pm

    Tried this tonight with amazing results. My husband told me to grill, and I refused- told him I was trying something new. YUM. So glad I didn’t listen. THANK YOU!

    Reply

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    Weezie — November 4, 2012 at 7:14 am

    I agree to slice against the grain, but why slice at all before serving? Seems that would just make the steak get cold before you’re finished eating. That said, I hate to think of adding all this butter – but I use a sat-fat-free, trans-fat-free margarine-like product that I think is better than butter, so I will try this method once the weather gets too cold to go outside to grill. Thanks for the recipe!

    Reply

    • Lauren — November 4th, 2012 @ 2:29 pm

      I used this steak in a taco, so I sliced it. Feel free to keep it whole to serve.

      Reply

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    Robin — November 7, 2012 at 4:19 pm

    I use an iron skillet and coconut oil. I also rub coarse salt on the steaks for 45 minutes prior to cooking, rinse, then dry. then I do as you do, but have not tried the butter and oven thing (which I surely will!). The other thing I do is throw a small spoon of flour into the hot pot after the steaks, stir and scrape, cook the greasy flour a bit (coconut oil is very good for you) then add a little water and a dash of worschestire, and it makes the best darn tasting steak sauce to dip it in!

    Reply

    • Lauren — November 7th, 2012 @ 8:08 pm

      Oh yum! I’ll have to try the coconut oil next time!!

      Reply

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    dianahill — November 7, 2012 at 7:26 pm

    Question? When you flip the steak over do you cook it on that side for 3-4 minutes also? Or do you put it straight in the oven?

    Reply

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    Debra — November 9, 2012 at 5:47 am

    This is even better if you use a black cast iron skillet!

    Reply

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    Mary Maurer — November 14, 2012 at 9:17 am

    This looks good! Can you use bone in steaks?

    Reply

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    The Insomniac's Dream — November 18, 2012 at 2:30 pm

    I searched Pinterest today to learn how to cook steaks without going outside in the cold and grilling them. I found your pin and followed to your blog. I love this. Just wanted to drop a note saying I stopped in and I will be using your recipe tonight. We love butter here, this is perfect!

    Reply

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    Debra — November 22, 2012 at 10:45 am

    Hey sweets….you know you can freeze that good meat and cook it later too…so you can buy a LOT when it’s on sale and cook some of it up later on…. I’m a frugal mom and like to s-t-r-e-t-c-h it out over a handful of meals, rather than all at once. :-D

    Reply

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    Sarah — November 23, 2012 at 6:53 pm

    Thank you thank you thank you!!! I was always iffy about cooking steaks in a pan but these were so delicious!! Thank you!!!
    ;D

    Reply

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    Tina — December 14, 2012 at 12:16 pm

    This looks and sounds fantastic!!! I want to try it very soon. I know you said a hot oven but what temp is hot to you? 375 … or even higher?
    Thank you, Tina

    Reply

    • Lauren — December 14th, 2012 @ 7:23 pm

      I think I used a 400 degree oven…375 would work too!

      Reply

      • JackieKC — September 15th, 2013 @ 6:14 pm

        350 is mentioned in the post

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    Jo Ann Wright — December 18, 2012 at 2:27 pm

    What is the process if you would like your steak well done?

    Reply

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    Dave — December 19, 2012 at 7:08 am

    I use the broiler and a cast iron pan. I set the dry pan in the oven on the top rack and set to high. Heat the pan to scorching hot. I butter both sides of the room temp steak and put them on the pan. It sears nicely on both sides at the same time leaving the inside pink and delicious.

    Reply

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    Ann — December 21, 2012 at 6:17 am

    I’ve read this before or similar at least. I’ve been making NY strip steaks w the olive oil in a good heavy pan, never went into the oven tho. A neighbor makes his steaks on the grill and then wraps them each in foil for 5 min (according to Alton Brown). I will try this next time. Who needs a grill esp in winter or rain. Thx

    Reply

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    Kate — January 1, 2013 at 4:55 am

    This is great! Loved your post and I plan to try this on my steaks. I live in Minnesota so the grill isn’t much fun when it’s -9 below outside! Thanks again for the post!

    Reply

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    Debbie — January 1, 2013 at 1:18 pm

    Just made for dinner. Out of this world! Will be making again.

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    Stephanie — January 4, 2013 at 2:20 pm

    This is good, but I love garlic. Put some garlic power on the steak with the seasoning and add minced garlic to the butter. Now that’s some good eating!

    Reply

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    LeAllyson Meyer — January 10, 2013 at 4:52 pm

    I found your steak picture on Pinterest and found my way here. This sounds absolutely wonderful. Your blog is delightful.

    Reply

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    Bethany — January 13, 2013 at 1:04 pm

    YUMMY!!!! I just put this on the menu for this week! Can’t wait to try it – I’m a Texas girl and can’t go a week without some red meat!

    Reply

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    Tracy — January 18, 2013 at 1:16 pm

    Thanks for this recipe. I will be trying this tonight.

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    Shannon — January 27, 2013 at 2:24 pm

    Im new to cooking…. can someone please explain this cutting aganist the grain thing. I am completely confused. Thanks

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    Tara — January 30, 2013 at 7:22 pm

    I just want to say THANK YOU!!! I am the worst steak cooker ever. I followed your instructions tonight and my whole family loved it and ate every bite. Yum yum

    Reply

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    Amanda — February 2, 2013 at 4:46 pm

    I had pretty much given up on steaks. Saw this on Pinterest and had to give it a try. Have done it twice now with perfect results. Thank you so much!!

    Reply

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    tricia — February 4, 2013 at 8:20 am

    did this lastnight for dinner, using my trusty cast iron skillet. I only had one problem: it was too h-o-t, hot. The side i first put down was burned to a crisp :( I put my husbands steaks in first since he likes his medium well I let them sit for 3 minutes before putting mine in *i like medium rare*. After 4 minutes i flipped ‘em and bum bum bum burned! put the butter on while wearing a sad face and tucked them into the oven for 5 minutes. After which i took them out and straight onto a plate. HEY! the other side was just about perfect! Hubby ate every last bit! burned parts of mine and all!
    I’ll try this again but with the cat iron skillet on almost hot

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    Karen — February 6, 2013 at 5:32 pm

    I use my iron skillet to cook steak but I put it into a cold oven, set the oven to 400 and when the oven is at temp the skillet is hot enough. I then put the skillet on the hot burner and add the seasoned steak. Sear it on one side then turn it and finish it in the oven for 5 to 10 minutes depending on thickness. Gives the steak a perfect sear.

    Reply

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    Jordan — February 15, 2013 at 11:56 am

    Tried this for valentine’s day last night and it was perfect! My boyfriend loved it so much. I will never cook steak another way again. Thanks :)

    Reply

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    Charlotte Koop — February 15, 2013 at 5:41 pm

    One thing to make this better is Saladmaster cookware 100 times better than cast iron …….

    Reply

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    Ramona Voight — February 15, 2013 at 5:46 pm

    Fantastic, Best steak I’ve ever had.

    Reply

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    Connie — February 17, 2013 at 11:20 am

    I did marinate the steaks for a couple of hours first then cooked on both sides in my iron frying pan then transferred to 450 degrees hot oven for a total of 8 minutes. They were perfect! I have used this receipe twice and my husband and I both love this. I used New York Strips and can’t wait to make it again this weekend. Thanks for sharing with us!

    Reply

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    Martha — February 21, 2013 at 3:39 pm

    I cooked rib eyes tonight like this……I didn’t let them come to room temperature because I didn’t know until I read the comments later . If I use this method again I will marinate them awhile and let them warm to room temperature. Ours turned out a little tough , but had good flavor.

    Reply

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    Speattle — February 24, 2013 at 10:45 pm

    Julia Child prepared 2 inch thick Chateaubriand like that years ago. I have the recipe in a cookbook that belonged to my mom. Because of the thickness of the steaks, it takes a little longer than 5 minutes but the technique is the same.

    For an added step, while the steaks are resting, use some nice red wine to deglaze the pan. Let it simmer for a few minutes to reduce to about 1/2 cup, then add another tablespoon of butter to it. Pour over the meat.

    Reply

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    Pam Neson — February 25, 2013 at 7:25 pm

    Lauren, The steak sounds wonderful and I will have to try it that way. Just started frying steak, always broiled or grilled it before, I have to tell you I enjoyed your little story more. You are so descriptive, I pictured everything you were saying with a huge grin on my face. You should write a book! Very entertaining. Take care.

    Reply

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    Alisa Courtney — March 5, 2013 at 11:29 pm

    this is EXACTLY what we needed. my husband has always made good steaks before. or so we THOUGHT. these steaks were perfect and tasted better than any other steak i’ve had at home or in a restaurant by far!!!! i didn’t even have to use any sauce at all. it was scrumptious just the way it was.

    i’m going to be eating a lot more steak now that you’ve taught us the trick.
    thank you sooooooo much

    Reply

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    Karen McLeod — March 10, 2013 at 7:48 pm

    I just “love” when someone posts a good recipe then has people comment with ‘you should have” or “why didn’t you”??? Good technique for cooking a steak that tastes like a good steakhouse piece of meat.

    Reply

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    Betty-Ray Osborne — March 11, 2013 at 2:55 pm

    cooked the steak tonight. followed your instructions, step by step, but used margarine rather than butter. Came out DELICIOUS!!! Thanks for this cooking tip.

    Reply

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    Carolyn Williams — March 11, 2013 at 4:13 pm

    I guess my steak wasn’t as thick, I followed the instructions and my steak was a little over cooked, but was good. Next time I’ll cook it less.

    Reply

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    Renee — March 14, 2013 at 5:18 pm

    I made this tonight and it was a hit. They ate it all. Very yummy. I will definitely make this again.:-)

    Reply

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    Pattie — March 18, 2013 at 10:17 am

    You only cook the one side before you put in the oven? Correct?

    Reply

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    Hilary — March 18, 2013 at 2:48 pm

    Great steak! My husband loved it!

    Reply

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