Oven Steak

Name: Oven Steak
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 steaks
Ingredients: 2 New York strip steaks (each 8 to 10 ounces and 3/4 inch thick); Kosher salt and freshly ground black pepper; 2 medium sprigs thyme; 1 large sprig rosemary, cut in half; 2 tablespoons unsalted butter, cold

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Level: Easy

Total: 45 min
Active: 10 min

Yield: 2 steaks

Here's a fast, fuss-free way to cook the perfect steak—no smoky stovetop cooking necessary. The secret to getting a nice sear is to preheat the skillet in the oven. When the meat hits the hot surface, it creates a delectable crust.

Level: Easy

Total: 45 min
Active: 10 min

Yield: 2 steaks

Ingredients

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2 New York strip steaks (each 8 to 10 ounces and 3/4 inch thick)

Kosher salt and freshly ground black pepper

2 medium sprigs thyme

1 large sprig rosemary, cut in half

2 tablespoons unsalted butter, cold

Directions

Special equipment:

one 12-inch cast-iron skillet

Sprinkle both sides of the steaks all over with 1 teaspoon salt and 1/4 teaspoon pepper, then let sit out at room temperature for 30 minutes.
Meanwhile, position a rack in the center of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees F.
Carefully remove the hot skillet from the oven and add the steaks, making sure they are spaced apart, so they don't steam. Top each steak with 1 sprig of thyme, one-half sprig of rosemary and 1 tablespoon cold butter. Return the skillet to the oven and cook until the undersides of steaks are well browned, about 4 minutes.
Carefully remove the skillet from the oven and flip the steaks using tongs, then continue to cook until desired doneness, about 2 minutes more for medium-rare and 3 minutes more for medium. Remove the steaks from the skillet and let rest 5 to 10 minutes before slicing and serving.