Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method

Name: Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method
Prep time: 1 h 30 min
Cook time: 10 min
Yield: 1
Ingredients: 1 -1 1/2 tablespoon vegetable oil; 1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut); garlic powder (optional); freshly ground cracked black pepper (use as much as desired); 1 -1 1/2 tablespoon butter; salt (used only after cooking)

Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method was pinched from <a href="https://www.geniuskitchen.com/recipe/kittencals-pan-seared-steak-stove-top-to-oven-method-354979" target="_blank" rel="noopener">www.geniuskitchen.com.</a>

"There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak..."

INGREDIENTS

•

1 -1 1/2 tablespoon vegetable oil

•

1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)

•

garlic powder (optional)

•

freshly ground cracked black pepper (use as much as desired)

•

1 -1 1/2 tablespoon butter

•

salt (used only after cooking)

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