At most of the restaurants that I worked at we always finished out steaks in the oven. We’d use the grill to get those nice looking grill marks, and then stick it, pan and all into the oven at a set temperature. With the constant temperature, you were always assured of a perfectly done steak, every time.
This recipe uses a rib eye steak, which I think gives you the best combination of good marbling, tenderness, and flavor; although feel free to experiment with other cuts. Thickness of the steak; however, is very important… a minimum of one inch.
Chef’s Note: Although I am recommending a rib eye steak, the photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
Thinly slice the mushrooms.
Add the mushrooms to a bowl; combine with 2 tablespoons of the olive oil, and salt and pepper, to taste. Reserve.
Pat the steak dry with a few paper towels.
Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil, and then sprinkle with the salt, pepper, and any additional spices you might want to add.
Turn the steak over, and repeat on the other side.
Chef’s Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are:
crushed red pepper flakes
To name just a few.
Chef’s Tip: If you’re adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook.
Place a rack in the middle position, and preheat the oven to 410f (210c).
Chef’s Tip: The pan will be up to heat when a drop of water dances around the pan, and quickly evaporates.
Add the mushrooms, and sauté for about two minutes.
Push the mushrooms to either side of the pan, and place the steak in the middle.
Allow the steak to cook in the pan, for 3 to 4 minutes.
Chef’s Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it’s developing an excellent crust.
Flip the steak over, and then take off the fire.
Quickly move the mushrooms to the top of the steak, and then add the two tablespoons of butter.
Add the pan to the preheated oven, and then cook until reaching desired doneness.
Chef’s Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done… Not in my Kitchen (you’re on your own)
Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan), before cutting. Be careful, that pan and that handle are super hot.
Chef’s Note: Resting a steak, allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon, all the juices will spill out onto your cutting board, and I HATE it when that happens.
Serve with some good mash potatoes, and/or veggie of choice. Enjoy