Intro: Sear and Bake Steak

Cooking a great piece of beef is a skill that transcends race, social status, nationality, and gender. Acquiring and preparing a piece of meat is something everyone should be able to do as a functioning part of society. There is a sort of primal satisfaction that one gets from preparing and enjoying a steak, let alone a whole meal! While the main objective is to enjoy an excellent steak there are definitely additional some perks. A well cooked steak will impress friends, lovers, and colleagues alike. What most individuals lack is a proper grill to cook on. This recipe utilizes a stove and oven to prepare a primo piece of meat.

STEP 1: Finding Your Steak

Each cut of beef has its own unique flavor and tenderness. In this instructable we will be preparing a single juicy morsel. As such, a few cuts of beef will not make the cut for this meal. Here are a few that I recommend: Short Loin, Sirloin, Tenderloin, and Ribeye. A few of these are leaner than others but will ultimately yield an amazing taste. My cut of choice is a thick, nicely marbled Ribeye. Preferably, the steak should be about one inch thick and boneless for this method to yield a perfect steak. If you are looking to cook anything other than beef you should find another set of instructions.

STEP 2: Choosing Your Seasonings

Some steak snobs say the only thing needed for a great steak is salt and pepper. I try to steer clear of any restrictions to the culinary art. Cooking a meal is meant to be an enjoyable time. That being said you should only use dry seasonings in this recipe. Too much moisture affects how well the steak sears in the juices before it is moved to the oven.

STEP 3: Accoutrement

Stove- One burner is all you need!

Oven- Must be capable of reaching 425°F and have a rack at the middle height.

Pan- WARNING: Must have a metal handle. Plastic handles will melt if put in a hot oven. To avoid an enormous mess please just use a metal handled pan.

Oven Mitt- Absolutely necessary to take the pan out of the oven. Hand towel also works.

Flipping Utensil- Tongs, spatula, two spoons, even chopsticks are all viable options.

Butter- Salted or unsalted.

STEP 4: Drying the Steak

Pat both sides of your steak dry using a paper towel.

-This makes for a better sear that seals in all juices.

STEP 5: Introducing Seasonings to Steak

Spread your chosen seasonings evenly onto a plate then press both faces of the steak onto the plate re-seasoning between sides.

STEP 6: Down Time

Let your steak reach room temperature to achieve the best possible sear. Additionally, the oven needs to be at 425 degrees farenheit; so find some time to get that hot and ready.

STEP 7: Anticipation

Start heating your metal handled pan on a reasonably large burner. The goal is a pan surface temperature of 400 degrees Fahrenheit. I know there are a huge variety of ovens with different dials and doodads but shoot for medium-high heat or 7 to 8 on a dial.

STEP 8: Game Time

Once your pan has reached approximately 400°F toss in your steak and leave it uncovered to sear for between 55 and 65 seconds.

-Do not put any butter or oil into your pan prior to the introduction of the steak. Butter will begin to smoke and oil will bubble if left on a hot pan.

STEP 9: Flip Time

This is arguably the easiest step in the entire Instructable. Simply, swiftly turn the steak from one side to the other and let it sear another 55 to 65 seconds.

-HOWEVER, It is imperative that you not puncture any part of the steak lest all the juices escape.

STEP 10: Butter N Bake

Once the second side is seared, quickly toss a dollop of cold butter on top of your steak and throw it into the middle rack of your oven.

-The melting butter will penetrate into the steak making it even juicier.

STEP 11: Cooking Times

Cooking Times for varying thickness and desired wellness.

Rare Medium-Rare Medium Well Done

<1"--- 2-3 6 8 10

1"--- 4 7 9 11

>1"--- 4-5 8 10 11-13

STEP 12: Engage Oven Mitt

Grab your metal pan handle which and quickly but safely bring it up to the stove. Although I've cooked this way many times I always end up forgetting the handle is hot and burning myself. JUST LEAVE THE MITT ON FOR THE NEXT FEW MINUTES.

STEP 13: Doubts

If you are unsure if your steak is cooked properly you can just slice in to see if it looks correct.

-Although out of the oven the pan is still piping hot. If your steak is more rare than desired simply leave it in the pan another few minutes.

STEP 14: Enjoy

If everything is in order it is time to see how good your steak truly is. I hope the recipe was easy to follow and you ended up making some great food.