Nick’s Sizzling Saucy Oven Skillet Steak
Nick has spent a decade in and out of third world countries. He’s learned to appreciate any good, wholesome meal, and this steak certainly tops that list.This steak recipe is best done in an iron skillet and is a featured recipe in Iron Skillet Man. This method is an absolutely foolproof, quick and easy, and simple way to prepare a perfect steak indoors, in the oven. No propane grill or charcoal briquettes required. This method takes 15 minutes, tops. It turns out a beautifully juicy, medium-rare steak with crisped and crunchy edges, and so much flavor you will simply feel amazed!There are three really nice ways you could serve this steak depending on your audience. 1) You can serve the steak on a serving tray and let your best carver slice and serve directly at the table. 2) You can slice and serve in a lovely presentation of fanned slices of about 1/4 inch to 1/2-inch-thick strips either on a serving platter or directly onto each plate next to attractive side items. Or, 3) you can do either of the above with the addition of a heavenly skillet sauce reduction either served in a gravy boat with a ladle or poured directly over the sliced steak just at serving time.If you choose the third option, once the steak is resting (see directions), you can whip up a delicious skillet sauce in no time at all using the steak drippings still in the pan.Follow these directions: Bring a burner to medium heat. Put the skillet over the medium heat burner and add about 1/2 cup of (preferably homemade or organic) beef stock and about 1/2cup of red wine (see note) to the skillet.NOTE: If you abstain from alcohol even in cooking, you can substitute a 100% pure grape juice (ensure there is no apple juice in it) and one teaspoon of distilled vinegar to approximate the same flavor and properties while cooking.Scrape up any small bits of steak still clinging to the skillet and whisk until well mixed. Bring to a boil then lower heat and simmer until the liquid volume is reduced by at least half, whisking occasionally.To serve, either let your best carver slice and serve directly at the table, or, using a very sharp knife, slice the steak against the grain.Slice into 1/4 inch to 1/2-inch-thick strips. Fan these slices out onto your serving platter or onto each individual plate next to your side items.Pour the skillet sauce reduction into a gravy boat if carving your steak at the table, or, pour the sauce directly over the sliced steak in a nice drizzle just before serving. Then serve immediately.Here’s the steak recipe.
- 10-12" cast iron skillet
- oven mitt
- kitchen tongs
- aluminum foil
- 1 ea high-quality lean ribeye steak, cut 1 to 1 1/2 inches thick and about 1 pound in weight (boneless or bone-in makes no difference, though I prefer the flavor of bone-in)
- 1 TBS Montreal Steak Seasoning
- 1-2 tsp olive oil (extra virgin)
- Let your steaks fully reach room temperature through and through. Dry them completely with paper towels or a clean kitchen towel.
- Place the 10 to 12-inch diameter cast iron skillet in the oven. With the skillet inside, set the oven to broil, or bring to about 500° degrees F (260° degrees C).
- While waiting for the oven and skillet to reach full heat, reserve about 2 TBS extra virgin olive oil in a small bowl or ramekin.Mix up a generous amount of Montreal Steak seasoning mix.Brush the oil all over the steak, coating it generously on both sides and on the ends. Once fully coated, generously “rub” the steaks evenly with more Montreal Steak seasoning, covering both sides of the steak, patting it into each steak so that it sticks.
- When the oven with the skillet inside has reached broil, turn on a stove burner to High heat.Using your thickest and most reliable oven mitt or pad, very carefully remove the piping hot cast iron skillet from the oven and place it on the High heat burner.
- Use long, sturdy kitchen tongs and place your steak into the center of the hot pan. It should sizzle immediately.Cook the steak for 30 seconds on one side, then flip it over. Cook the steak for an additional 30 seconds on the other side.Turn off your burner.Immediately, and once again using your thickest and most reliable oven mitt or pad, carefully place the skillet with the seared steak in the middle back in the oven.
- Using a timer if needed:*For a perfect MEDIUM-RARE steak, broil the steak in the skillet in the center of the hot oven for exactly 2 minutes. Open the oven and quickly but carefully flip the steak onto the other side using the long, sturdy kitchen tongs. Close the oven and cook for an additional 2 minutes.**For a perfect MEDIUM steak, add just 1 minute to the cooking time for each side for a total of 3 minutes per side instead of 2 minutes.Turn off the oven and immediately, using your thickest and most reliable oven mitt or pad, quickly but carefully remove the steak from the oven.Using the tongs, remove the steak from the skillet and place it on a large cutting board. Cover with aluminum foil and let the steak rest for about 5 minutes before serving.
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