awesome oven-baked rib eye steak

How To Make awesome oven-baked rib eye steak

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  Step 1
  Chef’s Note: Although I am recommending a rib eye steak, my 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.
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  Step 2
  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.
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  Step 3
  Thinly slice the mushrooms.
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  Step 4
  Add the mushrooms to a bowl. Combine with 2 tablespoons of the olive oil; salt and pepper, to taste. Reserve.
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  Step 5
  Pat the steak dry with a few paper towels.
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  Step 6
  Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil. 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.
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  Step 7
  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: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
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  Step 8
  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.
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  Step 9
  Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook. 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.
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  Step 10
  Place a rack in the middle position and preheat the oven to 410f (210c).
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  Step 11
  Chef’s Tip: Heat up a pan to medium-high heat. The pan will be up to heat when a drop of water dances around the pan and quickly evaporates.
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  Step 12
  Add the mushrooms and sauté for about two minutes.
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  Step 13
  Push the mushrooms to either side of the pan and place the steak in the middle.
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  Step 14
  Allow the steak to cook in the pan, for 3 to 4 minutes. Flip the steak over, and then take off the fire.
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  Step 15
  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.
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  Step 16
  Quickly move the mushrooms to the top of the steak and then add the two tablespoons of butter.
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  Step 17
  Add the pan to the preheated oven, and then cook until reaching desired doneness.
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  Step 18
  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)
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  Step 19
  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.
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  Step 20
  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.
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  Step 21
  Serve with some good mash potatoes, and/or veggie of choice. Enjoy
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  Step 22
  Keep the faith, and keep cooking.
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