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

Steak House Steak

The best way of cooking steak yields flavorful and juicy results.

  • 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. So make this Steak House Steak recipe and you can stay inside in the cool air. It’s perfect for Labor Day weekend, Memorial Day, Fourth of July, or any summer evening.

In fact, you can cook this recipe on the grill. Just sear the steaks on both sides, turning once, and finish the recipe in the oven. That way you get the flavor of the grill and can spend less time outside in the heat.

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. Or use your air fryer for an even easier version!

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 – yes, even in the winter! – 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!

Tips for best Steak House Steak results:

  • Buy the best cut you can afford.
  • Let the steak stand for an hour out of the fridge so it isn’t completely cold when you cook it.
  • And let the steak stand for 10 to 15 minutes after it finishes cooking so the juices inside the meat redistribute. That way the entire steak will be juicy and tender.
  • Serve it with a great homestead steak sauce.

Subscribe to my emails!



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. (You can sear the steaks on the grill if you'd like, then come inside where it's nice and cool and roast the steaks.)


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 145°F. I like mine medium to medium well 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.


Air fryer instructions

To make steaks in the air fryer, be sure the surface is as dry as you can get it. Pat the steaks dry with paper towels.


Preheat the air fryer to 400°F. Season the steaks with salt and pepper. Put the steaks in the air fryer in a single layer. Cook in batches if necessary.


Air fry for 8 minutes, then check the steaks. You are looking for an internal temperature of at least 145°F for food safety reasons. Continue air frying for another 2 to 4 minutes or until the steaks are done if necessary.


Remove the steaks to a platter and top each with 1 tablespoon butter. Cover with foil and let stand for 5 minutes before serving.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

Waldorf Chicken Salad Sandwich
Waldorf Chicken Salad Sandwich
Green Goddess Chicken Salad
Green Goddess Pasta Salad