Oven-Grilled Steak (Mark Bittman) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Mark Bittman; don’t have a grill or it’s too cold outside—try this oven method. Ingredients:
1 1/2-2 lbs new york strip steaks or 1 1/2-2 lbs rib eye steaks |
salt |
fresh ground black pepper |
Directions:
1. Preheat the oven to its maximum, 500° or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better.
2. About 10 minutes before you are ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks over high heat.
3. Wait 2-3 minutes, until the pan is beginning to smoke.
4. Add the steaks and let them sit on top of the stove as long as you can before the smoke is intolerable—probably no more than 1 minute.
5. Immediately transfer the pan to the oven; roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3-4 minutes, until done.
6. Sprinkle with salt and pepper and serve immediately.
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