0 0
Steak House Steak

Share it on your social network:

Or you can just copy and share this url


4 6 to 8 ounce steaks, 1-1/2" thick
1 teaspoon salt
1 tablespoon safflower or peanut oil
4 tablespoons butter

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Steak House Steak

  • Serves 4
  • Easy

About This Recipe

While most people agree that steaks are best when cooked over coals, not everyone has a grill or even wants to grill (include me in that last group). I just don’t want to stand over a 500°F grill when it’s 90°F outside.

If you agree, know that there is a way to make fabulous steaks without a grill. In the cool and comfort of your kitchen. You just use your stove two ways: On the stovetop and in the oven.

The main thing steaks need from heat is caramelization. That means that the proteins and sugars on the steak surface combine under high heat to form compounds that are very flavorful.

So first the steak is seared on the stovetop until the surface is all nice and crusty and brown. But continuing to cook the steak that way will make the cut tough and it will lose a lot of juice.

So you finish the steak in the oven.

It doesn’t seem like this would work, but believe me, it does! I do not cook steak any other way. A pat of butter adds richness and even more flavor.

Serve your perfectly cooked steak with My Mom’s Potato Salad and a crisp green salad and enjoy a fabulous meal.

Without stepping one foot outside.

Now – what kind of steak should you buy? I myself prefer tenderloin, or filet mignon, simply because I love the texture. But boneless ribeye steaks are also fabulous. You have to spend a little money if you want a flavorful and tender steak.

But if you don’t want to break the bank, New York or strip steak is good. And you can buy a cheaper cut, such as chuck eye, eye round, or tri-tip steak, and marinate it overnight (in the fridge) before cooking it. The meat should be 1 to 1-1/2″ thick to work with this method. If you aren’t sure, talk to the meat man at your store. He or she is a fount of information!



Remove the steaks from the fridge and let stand for 30 minutes at room temperature. Preheat the oven to 400°F.


Pat the steaks dry and sprinkle with the salt on both sides.


Now put a large, heavy duty ovenproof skillet on the stovetop and heat it over high heat until a drop of water sizzles when you throw it on the skillet. Add the oil and rotate the pan to coat the bottom.


Now add the steaks. Do not move them for at least 4 minutes so a crust develops. When you can move the steaks, flip them over. Cook for 3 to 5 minutes on the other side.


Then carefully transfer the skillet with the steaks to the oven. Roast for 5 to 12 minutes depending on desired doneness.


For food safety reasons, steaks should be cooked to a minimum temperature of 140°F. I like mine medium to medium rare or 150 to 155°F. Take the steaks out when they are 5°F from your desired doneness, because they will continue to cook from carryover heat.


Remove the pan from the oven, put the steaks on a clean platter, top each with a tablespoon of butter, and cover with foil. Let the steaks stand for 5 minutes before you dig in.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Best Carrot Cake in the World
Cream Cheese Frosting
Frozen Black and White Creme
Frozen Black and White Creme