beef essentials: oven finished flat-iron steak
In all of the restaurants that I worked in; including steak houses, this is the way we cooked steaks… Started on a grill, or pan, and finished in the oven. It got to the point after I had cooked so many steaks, I did not need an instant-read thermometer to tell when a steak was ready. It was all about time, and a good calibrated oven. You want a totally juicy steak? This is the method you have been looking for. So, you ready… Let’s get into the kitchen.
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yield
serving(s)
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For beef essentials: oven finished flat-iron steak
- PLAN/PURCHASE
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1flat-iron steak, or other good steak
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grapeseed oil, or other non-flavored oil
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salt, kosher variety, to taste
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black pepper, freshly ground, to taste
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4 Tbspsweet butter, unsalted
How To Make beef essentials: oven finished flat-iron steak
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1PREP/PREPARE -
2You will need a good heavy-bottom, oven-proof pan.
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3Gather your ingredients (mise en place).
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4Place a rack in the bottom position, and preheat the oven to 400f (205c).
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5Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
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6Allow to rest for 30 – 40 minutes… let it come up to room temperature.
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7Chef’s Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
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8Place a dry pan over high heat.
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9Just before placing the steak in the pan, add the salt.
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10Chef’s Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
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11Add the steak to the hot pan… you should hear a nice satisfying sizzle.
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12After 3 – 4 minutes, flip, and allow to cook for an additional 2 – 3 minutes.
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13Add the butter to the top of the steak.
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14Place the pan into the oven, and bake until medium rare, about 8 – 10 minutes.
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15Chef’s Note: If you are using an instant-read thermometer, it should read 120f – 130f (50c – 55c). You can cook it longer or shorter; depending on your individual tastes.
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16Remove from the oven, tent with some foil, and let it rest for 5 – 6 minutes. This will allow the juices to redistribute.
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17PLATE/PRESENT
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18Slice thinly against the grain, and serve with your favorite sides. Enjoy.
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19Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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