- Nice, thick steaks* (1 ½ to 2 inches thick is perfect)
- Olive oil
- Kosher or sea salt (regular table salt will make the meat tough, or so someone says)
- Minced garlic
*Let the steaks sit out for about an hour before cooking to bring them to room temperature.
Preheat oven to 400 degrees.
Rub the steaks with olive oil and salt. Turn on your stove vent, open a window, and remove the smoke alarm.
Heat a cast iron skillet on medium-high for 5-7 minutes (until it starts to smoke). Sear the steaks evenly on both sides, no more than 2 minutes per side. Transfer the steaks to a pre-heated foil-lined pan (for easy clean-up). Put a pat of butter and a smidgen of minced garlic on each steak and put them in the oven.
Getting the steaks cooked to the desired doneness is the hard part. You can use a meat thermometer for precise results or use my mama’s method (pulling them out and cutting one open to check). When they’re ALMOST done the way you like them, remove them from the oven, and cover them with foil. This helps the meat “set” and fills your kitchen with the most amazing aroma. It will draw a crowd if you opened a window.
About 8 minutes in the oven will give you a medium-rare steak. About 10 minutes for medium.