Let’s cook our strip steaks like the steakhouses do. Pan sear to caramelize and then finish in the oven to your taste. Easy to follow step by step photo instructions.
Time to get the absolute best results with minimal work. Start with a couple of good quality strip steaks. If you buy cheap steaks, you may well get what you pay for. Choice or Prime only, please. And since Prime will cost you your first child, get a nicely marbled choice. I’m not a fan “grass feed”… it tastes like grass. I’m from Iowa and can tell.
Now that you have your steaks trim off chunks of fat. Coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE) (or seasoning of your taste) and give each side a nice sear in some butter for a few minutes and finish in a preheated oven. Don’t forget to let them rest for a few minutes before serving.
My Rating
A good steak is always a five.
Notes on Pan Seared Oven Roasted Strip Steak
What is a strip steak?
The strip steak is a cut from the short loin from a cow which is located behind the rib area with the tenderloin. Also called a New York strip, or a Kansas City strip steak, they come from the longissimus muscle that does little work but a fair amount of fat the make it tender.
The strip steak is the bigger side of t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.
You can buy the whole strip loin and cut your own steaks. Also, you can occasionally find the “bone-in” which is basically a t-bone steak without any tenderloin section.
You may run into something called “first cut” which may sound great, but it is not. It is closer to the ribeye and only worth about half the cost of the prized “center cut.”
How to prepare a great strip steak
The pan does not have to be cast iron. Any oven-safe pan that can move from stovetop to oven will do.
If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan.
Steak thickness notes.
Somehow people equate thickness with quality. NOT TRUE. A 1 1/2 inch thick strip steak is a good pound plus of meat. An inch is a nice 10-12 oz and too large of serving for most of us.
If you want the 1 1/2 inch thick steak, this should work well but be sure to rest to room temperature first.
When is the steak done?
A strip steak has a fair amount of marbling so can tolerate over cooking a bit, unlike something more like top sirloin. But also not as tender as a filet. I like about 145 final internal temperature. My wife is more of a 150 person.
So pick the internal temperature you want. Remove the steak a few degrees less and tent lightly with foil. The temperature will continue to rise a few degrees, and more importantly, the fluid that escapes the cells during cooking will migrate back into the cells and make for a moist and tender steak.
Related Recipes:
How to Grill a Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak – A Tutorial
Pan Seared Oven Roasted Filet Mignon
How to Grill a Filet Mignon on a Gas Grill
Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don’t have that, you can season with a little coarse salt, pepper, and granular garlic powder. Or any way you want.
In an oven safe pan (I used my 10-inch cast iron) over medium-high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven.
It took 7 minutes to get to 150 (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
- 2 strip steaks good quality about 1 inch thick
- 7:2:2 seasoning or just coarse salt and pepper
- Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
- Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don't have that, you can season with a little coarse salt, pepper and granular garlic powder. Or any way you want.
- In an oven safe pan (I used my 10-inch cast iron) over medium-high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
- When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
- Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. COOK TO THE TEMPERATURE, NOT BY TIME ALONE. Remember that you may get a few more degrees after removal from the oven.
- It took 7 minutes to get to 150(medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Originally Published February 20, 2015.
Related Posts:
MMW
Thank you! I’m about to go in with my trusted iron skillet .
My secret weapon is marinating in the morning in a zip lock bag.
I use balsamic vinegar, then sugar, garlic salt, and ground pepper . The sugar makes ALL the difference.
Brian
Years ago, the great James Beard suggested trimming a bit of fat from the steak, and rendering it in the pan to release some of the oil, and using it when searing the meat. It won’t smoke at 425 degrees, and the meat will never stick. I’ve done this for decades. (Plus my dog loves a few spoonfuls on his kibble along with some of the steak juices and crackling bits!).
Clean the hot pan under hot running water with a nylon brush, wipe dry, and spread a few drops of flaxseed oil over the surface -I just buy a bottle of flax oil capsules. Return the pan to the hot oven to slowly cool overnight. This will ensure your pan stays seasoned and beautifully rust- and stick-free.
Jim Morgan
I looked for a means to cook a New York strip tonight. Went through your advised procedures, and cooked the strip all in the same day. There was less smoke in the kitchen than i expected. While admittedly it was not the best strip I ever tasted, it was in he top three!
Thank for an easy and tasty recipe.
Jaclyn
I have used this EXACT link once before on my VERY FIRST shot at cooking a few steaks. And it was as if I had been doing it for years! Thanks y’all! I think my boyfriend will keep me around for a few more years thanks to this recipe :)
Round two was just as successful!
DrDan
Hi Jaclyn,
I’m so glad you enjoyed it.
Thanks for the note.
Dan
Tammy
My family loved it! Very flavorful and cooked perfectly.
Jonathan
Thanks for the advice, ill try it out. I really need the thermometer you guys say I need to invest in. I have a few electronic ones but I don’t like them. Thanks for the help and tips.
Jonathan Pattee
Normally Chuck roast. I have not purchased one from a butcher shop. Either way, I would prefer your advice. I am always open to suggestions.
DrDan
I personally prefer a chuck roast due to the marbling. Other than cutting it up for various uses, straight cooking of a chuck roast I aways do using this recipe https://www.101cookingfortwo.com/wifo-pot-roast-basic-comfort-food/ I have experienced with some searing several years ago but it didn’t seem needed, more of a waste of time for me and made my wife mad since I was screwing with her pot roast. Using this recipe, it is moist and tender. The surface gets hot enough for a Maillard reaction hence searing didn’t do much.
Outside of that, I don’t sear things like a ribeye roast or eye of round since I have butter all over it. Cooks Illustrated does do a fair amount of searing of roasts. I have done a eye of round but I felt it made the surface too dry so I now go the butter route. I just don’t cook large chunks of meat that often.
So I’m not too helpful for you. You might want to read about reverse searing methods. I haven’t done much with it but I might be an answer for you.
Dan
Jonathan Pattee
I will have to admit, I have been on several sites looking for a good cast iron steak recipe and this is what I will use tonight. DrDan is so knowledgeable, that I read all of the post. I don’t do this normally, but he fired back at all of the sniper questions with great knowledge. I upgraded to a pioneer woman cast iron an am eager to try this out with potatoes and asparagus. Off topic, if you are this good at steak do you have a roast sear recipe? I gave up on roast because mine always becomes dried out.
DrDan
Hi Jonathan,
First thanks for the note and the compliments. I try to be polite about these things.
What type of roast are you talking about?
Dan
Mark
So how would this translate to a well done steak? I’m not overly fond of the red on the inside due to my upbringing, but I love well done steak.
Whenever I attempt to cook the steak well enough for me to enjoy, it just ends up.. burnt.
DrDan
Hi Mark,
Well done is in the 160 range. Most of the pink will disappear about 155. 165 is definitely well done and may be more than you want.
If I was aiming for that range of temperature, I would first be sure to let the meat set at room temperature for about 60 minutes before starting. That will make it much easier to get the internal temperature you want without burning the exterior.
Next is thickness. This will be harder with thicker steak. If you go over one inch it will be very difficult.
Last, you must have a good instant read meat thermometer. Remove from the oven a few degrees less than your target. Tent lightly for about 5 minutes.
One last thought, since you will be cooking a bit longer (probably about 2 minutes I think), you will be more likely to have the butter start smoking. I suggest using oil. Then a pat of butter on top when you tent.
Hope that helps
Dan
Jeff
Absolutely perfect! I could not grill, no burn order and I have five acres of dry grass just waiting to be on fire. I was skeptical didn’t want to waste some nice strip steaks but this technique worked perfectly for me. Thank you for sharing!!
lisa
It pains me to do it, but I will make this for my husband. I am a vegetarian. And although he is eating much less meat these days, he likes a good steak once in a while. With the rave reviews, I’m sure he will love it. Thanks for posting. I will only use free roaming local grass fed however. (Sorry, not from Iowa)
DrDan
He will love you for it.:)
AMAMLM
Just used this guide to cook up two NY steaks and they turned out amazing! Thanks for sharing!
Sarah Warner
I have to say… just reading DrDan’s responses to everyone’s questions made my night! I have made my steaks exactly as he says and they turn out beautifully every time! However, what made me smile is his wit, and what seems to be a very lovely human being behind his words!
Just wanted to say THANK YOU DRDAN for being a nice man in not always such a nice world 🌎
Thank you for sharing your wisdom too!
DrDan
Thanks for the note and compliment. I just try to be helpful. It is the old “golden rule” thing. Also, I don’t engage in unnecessary combat like the grass feed thing. Enough has been said about that.
Dan
Estelle Crawford
This was The Best steak I have ever made.
I followed your instructions to the letter including making certain to tip the pan periodically so the butter swirles during the brief but intense cooking.
The aroma was mouthwTering and the steak was perfect.
Thank you for this 5 star receipe!
Jim
Your instructions are perfect, but the Grass Fed comments are fake news. Cows are supposed to be eat grass and not stand still all day and eat GMO infused corn.
Taylor
There’s a definite difference in taste between grass and grain fed cows! I work for an Internet based meat company (we sell and ship mostly gourmet beef (Wagyu, Japanese Wagyu Kobe beef etc) pork and some chicken from local farms) and from customer responses and personal experience grass fed cattle beef has a *gamey* taste more like deer venison, and grain fed beef does not have that gamey flavor. Some prefer the grass while some prefer the grain fed. It’s not fake news, but a fact
DrDan
Hi Taylor and welcome to the blog.
Well said. I will not buy grass feed. Fortunately, they are proud of it and label it well.
I tend not to reply to comments like Jim’s. We each have an opinion and I see no need to engage and this is not the place for a GMO debate.
Thanks again for the note.
Dan
Eastclif
Gordon Ramsay starts with olive oil, but near the end throws butter in, and when it melts, he tilts the pan, and spoons it over and over and over the steaks. (he doesn’t do the oven method, but I thought this might help the people worried about the smoking butter )
I.L.Davis
I ama New Yorker in the Charolais region of France. I have a 3 pound porterhouse
I wish to sear and roast . I am getting all kinds of mixed messages relative to proper cooking. I have been told to sear for 4 minutes / side and then roast at 425f
For 10-12 minutes. Then Inhavw been also toldd to sear for two minutes,/ side and then roast at 400f for 8-10 minutes ON EACH SIDE. Help !
DrDan
Now that is a large porterhouse. Start looking at it as what you want at the end not just techniques that people tell you. You want a nice sear on the meat and you have a desired internal temperature you want when done.
Part of the issue is the bone. When you pan sear, it will shrink the meat so the meat near the bone will not be in contact with the pan. That is ok but just realize it won’t sear in those areas. So I tend to do bone-in things on a grill.
But let proceed with discussing doing stovetop to oven. First and probably the most important step will be resting to room temperature before starting. Next preheat oven, anywhere from 350 to 425. The exact temp of the oven is probably not that important but the thicker the meat, the LOWER I would use, it will just take longer for the heat to penetrate the meat. So lower temp and longer time for thicker meat. Obviously an oven safe pan.
Sear both sides for a few minutes to get to approximately the final sear you want.
Now you are ready for the oven. Do a final flip just before the oven. Then roast to a few degrees less than you want. Remove to plate and tent for 10 minutes. Done.
Another option is called reverse searing. Basically, you do the oven part first and then sear. I have never done this and I don’t know the temperature you use as the oven endpoint.
If grilling, again rest to room temp. Then grill over medium heat, not high, on the grill like my grilled filet recipe. But it may take multiple flips.
Janet
I agree on the oil vs butter searing. Save the butter for finishing/resting. Great flavor. I’ve been doing steaks this way for 20 or more years when it’s either too hot or too cold to grill. Works every time!
Karen
I just cooked NY strip steaks using your method. I’m confident that the next time I do it using a different source for the beef they will turn out wonderfully (these were grass-fed which I’ve eaten before from a different supplier and they were delicious, but tonight’s are dryish and chewy even though I cooked them to medium rare.) My question, since my freshly DrDanned cast iron skillet is staring me in the face, is how do YOU clean yours after it has had butter and sticky garlic seared and baked onto it??, without destroying its seasoning?
DrDan
Officially, you use hot water with a sponge or stiff brush. Never soaps or steel wool. You can get special scrubbers that look like chain mail.
Now how do I do it? I use hot water and 3M scrub pads. I do occasionally use a little dish soap if needed but try to avoid it. I then immediately dry with a paper towel then a light spray of PAM that I spread with the paper towel. I have never had any rust and the seasoning is fine.
I must admit to my sins but I have gotten away with it for 5 years. Also I wash my knives in the dishwasher. The shame of it all…
Rebecca
Quick question on the oven roasting component – how do you prevent butter or oil from “popping” out of the pan once it’s in the oven? Isn’t there a grease fire risk? Or do you pour off the excess before switching from stovetop to oven? I’ve considered covering the pan, but I think the steam would impact the texture in a negative way.
DrDan
Hi Rebecca,
It has never been a problem for me. Be sure your pan has some sides. If you’re concerned then remove any free fluid. Do not cover, it will get the steam effect.
Thanks for the note.
Dan
Rune Gosta
I don’t like grass fed…… haha. I think what you mean is I don’t like beef the way it’s supposed to taste.
Laura
This was fantastic. I’ve never been a really good steak cooker ;-) This turned out beautifully and I will ALWAYS make my steaks this way now. Thank you for such clear and concisely written directions.
DrDan
Hi Laura,
I like simple methods and this fits that. Glad it works well for you.
Thanks for the note.
Dan
Keith LeDez
Delicious. This is now standard operating procedure foe us. Put a bit of blue cheese on after it came out of the oven. (from another similar recipe). Also just an FYI to folks who like me just have a standard digital thermometer. The time from medium rare to medium is very short at these temps especially with a steak on the thinner side. Also I can’t emphasize enough how it continues to cook out of the oven. I still have to master this. If in doubt take it out!! You can always cook a bit more but you can’t do it the other way around!!
DrDan
Hi Keith,
My wife is in love with the blue cheese compound butter ( https://www.101cookingfortwo.com/blue-cheese-garlic-compound-butter/ ).
You are so right about watching the temp. I do love my thermapen. I was going through 2 el-cheapos a year (about $15 each). My first thermapen was $99 but didn’t even need a new battery for 3 years and is still working great for my son at the age of 5 yrs. So cheaper in the long run and so much better.
For me, the temp rises about 2 degrees if I don’t tent it but it does cool off a little fast. About 5 degrees if properly tented and keeps it’s temp better. So I usually tent. I do like my beef a little more cooked since I grew up on basically burnt meat.
Thanks for the note.
Dan
Ben
I recommend the iGrill Mini temp reader it is awesome, I use it when grilling, smoking or finishing off a pan seared steak in the oven. It connects to your iPhone and you have the option to set temps and it’ll notify you when its close to finished. You’d like this little gadget. It can really help when your smoking 10+lb. etc very accurate. Thanks.
DrDan
Hi Ben,
I actually have one of the first iGrill models. The software was buggy and I packed it away after I got my first thermapen. I’m still in love with the thermapen so I have not tried the iGrill since. I will have to look at the new models. I do love a good toy.
Dan
Kay
This is not meant as a slam on anyone, but for those who dislike the flavor of grassfed meat, if you grew up eating regular beef, your taste buds may not easily adjust to the different flavor. Because I like grassfed meat does not mean I have no tastebuds, but I did eat grassfed beef growing up. And here is the example, which, again, is an illustration, not a slam on what anyone prefers. A long time ago, a study was performed on children who had grown up eating Dreamwhip and had never tasted real whipped cream. They were given both to taste and overwhelmingly preferred the Dreamwhip. We usually prefer what we’re used to.
Look forward to trying your recipe tonight.
Traci
Makes the perfect steak every time. We went from never eating steak at home to making it every time I catch a good price. I’ll never cook it any other way. Thank you!
Carolyn
Okay, WOW! I’ve never cooked a steak before, cuz I really didn’t know how except to grill, something I also don’t do often. My grocery store had bone-in Choice NY Strips on sale for $3.99/lb so I thought I would give it a try. I found your recipe, made my 7-2-2 rub, followed your directions, and because these strips are about 1-1/2″ thick and I like my steak a little more than medium, I put in the oven for 12 minutes. Let rest for 10 minutes and OMGOSH – DELICOUS! I’ll be going back to the store to buy a couple more steaks to keep in the freezer! THANKS!
DrDan
Hi Carolyn,
Glad it worked so well for you. That is a great price on strip steak. Get extra.
Dan
Margaret R.
The only way I cook anymore is by temperature only. And I swear by my thermapen. Well worth the money.
Jesse
Good recipe but… you have the order reversed! Heat your steak in the oven first and then, sear to finish. Searing first dries out the meat more. For the juiciest steak possible, oven, then pan then let her sit!
Anita
Just had to comment on this. My husband and I sold our house and moved 100 miles away into an apartment that doesn’t allow gas grills. We have a small tabletop gas grill on the patio that we use but I feel like the steaks taste like sterno. My husband doesn’t agree, but whatever. Last night it was pouring rain so I decided to look for a new method to do steaks indoor and found this recipe. It was PERFECT! Even my husband thought so. I use the olive oil butter from Land o Lakes (I think) and one TBLS in the pan was wonderful. Thank you again. Will be doing this every Saturday night until we move back to a house.
Sarah
Restaurant plans for NYE had to be cancelled because my husband hurt his back. Steak seemed the easiest bet, but snow covered the BBQ. Thus, I ended up here, and I’m so glad I did.
I sprinkled steak with kosher salt and pepper, let sit for a while, wiped off the excess, and seared in butter. I put the pan in the oven for 7 minutes, and it was perfect!
Thank you! Thank you! Thank you! 🎊🍾🎉
Nikki
Do you crack the oven door like for broiling or just shut it and let it cook??
DrDan
Shut the door.
Dan
Erin Kelley
Turned out PERFECT! Adjusted a couple of minutes here and there for my oven’s and stove’s personalities and added a tbsp of olive oil to the pan with the butter because that’s my thing but other than that I followed the recipe. You can’t go wrong as long as you have a good piece of beef.
Thanks for the recipe, Dr. Dan!
Shelley
Just cooked a couple of small NY strips this way. A little garlic and salt. Absolutely delicious and so easy. Thanks for sharing!
Penny Please
Great recipe! ? My bf loved it :)
Lorene Chesnut
I had almost given up ever cooking a decent steak at home. Found your recipe and decided to try once more. Had never tried searing stove top and finishing in the oven and now that i have i will never cook steak any other way! So tender and delicious! I marinated in French Dressing for about an hour but other than that I followed your instructions. Thanks! My dogs will no longer get my steaks!
Nancy is dead
French dressing as a marinade. OMG…….I’m gonna barf.
Robin
I was surprised how awesome this was! Especially because I am not the most experienced with cooking. So flavorful and simple. Thanks for sharing!
DrDan
Glad it worked well for you.
Thanks for the note.
DrDan
T. A.
I had some strip steak that I got a deal on because it was about to go out of date, and used the cooking method as a guide. I used the 7-2-2, though I added 1 tablespoon of ground cumin and 1 teaspoon of ground chili powder. Then I caramelized some vidalia onions in the skillet removed them, seared the steak and then put them in the oven cooked until 140 deg, put the onions back in and finished to medium-well to well, then served it with the onions and pan juices. Over all end result was a moist steak with a pleasant bite and well rounded flavor. Pairs well with potato (i.e. mashed potatoes, twice baked potatoes) or mac+cheese casserole; and greens.
DrDan
Sounds wonderful. I always get the “almost out of date” beef. I consider aged, and that’s what the best restaurants do for good reason.
Thanks so much for the note
Dan
Brett
You do realize that cows are supposed to eat grass; right? What else would they eat? Looks like cows from my home state of Montana are out of the question…
DrDan
I must apologize to Montana and all the plains state, but really I did not like grass fed beef. I grew up on grass fed beef in Iowa. I can taste the grass. Several of my favorite local restaurants now feature “grass feed” beef. I go elsewhere if I have beef. I prefer grain feed. Each to their own.
Campin
Do you cover pan when putting in the oven?
DrDan
Uncovered
Dan
LynnB
I pan sear my steaks in a DRY well-seasoned cast iron skillet. I preheat the skillet then using tongs touch the fat sides of the steak for about 30 seconds (each side) crosswise to the skillet. Then proceed per your instructions. I learned this in culinary school years ago, as we needed to be prepared in case a grill went out! This is the first time I’ve seen this page so I’ll try it with butter. I guess I should get one of those fancy thermometers…
Kimberly Lehman
I do not own a cast iron skillet, I have no problem with searing the meat but transferring to oven is where I need to know. what would be best to use? What type of pan?
DrDan
Any oven safe pan will do. Many skillets can go stovetop to oven but if not sure then place some type of metal oven safe pan in the oven during the preheat. Then sear in an stovetop safe pan and after the searing then immediately transfer to the oven pan.
DrDan
ChristineB
We made this for a late Valentine’s dinner and the steak was fantastic! Thank you for the directions. My husband said it was the best dinner I’ve ever made for him.
DrDan
One of my favorites.
Thanks for the note and rating
DrDan
Travis
I’ve always had problems with the butter burning too quickly. To pan sear I use high heat cooking oil, and add the butter towards the end to coat and caramelize for flavor.
DrDan
Hi Travis, I have yet to have a problem with this but I think I will at least add a note in the recipe.
Thanks for the note.
DrDan
june
Thanks for the easy to follow instructions. I cook many, many things, but somehow steaks are something that I’ve always been too intimidated to try. I agree with GH, skip the butter and use grapeseed oil. It has a high smoke point suitable for high temperature cooking and doesn’t impart any “flavor.”
GH
This is a good recipe, tried it tonight with cast iron skillet. I would not use butter again… You really cant get a good sear and browning on the steaks with butter. Oil, with a high heat rating, is better.
Kat SB
Quick question – do you sear for 2-3 minutes per side or 2-3 minutes total? Thank you!
DrDan
2-3 per side so 4-6 total searing time then to the oven.
DrDan
Babs Grantzo
I used high heat safflower oil in the cast iron skillet to get it really hot, but while the steak was coming to room temp I also brought grass fed butter to room temp and added the 7-2-2; then when steak came out of oven I smeared the butter on for exquisite flavor!
Glenn
Alrighty, finally got around to doing the steak. Mixed up some 7:2:2 and seared/oven roasted a 1 1/2 lb NY Strip. Very good! Oh yeah, sauteed onions and pepper too.
Chris
100% agree with you! I really don’t care for grass fed beef either. Plus we love pan seared steaks. It is probably Alexis’ favorite when I do au Poivre like that.
DrDan
If you can’t grill, you must pan sear. I do love my pepper too but my wife is a pepper fiend.
The grass feed thing is just weird to me… do they have no taste-buds?
Thanks for the note Chris
For the readers out there this is Chris from Nibble Me This Please give his great site a visit. Lots of meat and grilling going on there.
Dan
Glenn Poirier
I like the 7:2:1 Seasoning tip. Funny, but I have those same containers in my spice cabinet, now all I have to do is mix some up for the next steak night, which after reading this and looking at those pics will most likely be tonight! I do believe I’ll do the pan sear/oven treatment. I’ve done it in the past and had good results. Thanks for the tips and printables!
DrDan
Hi Glenn, I always have a shaker of 7:2:1and 7:2:2 on the counter. Great for meats and veggies. My bottles are from Penzey’s Spices. It’s hard to find a suitable bottle.
I pan sear/oven roast almost any meat with good result. Pork tenderloin, chicken etc.
Thanks for the note.
DrDan
Leslie
Thanks for the info, I ordered my therapen today (I have gone through so many cheapos, that if I have a themometer that lasts 3+ years without a battery change, I’ll save money). Thanks again
DrDan
You will not regret it. Enjoy your new toy you deserve it.
Dan
Leslie
I plan on making these steaks next weekend for grandchild (she loves steak), the recipe sounds easy & good. Before I invest in a thermapen, could you elaborate on why you like it so much (my cheapo instant read meat thermometer has stopped working). Thank you, Leslie
DrDan
Accurate temp in about 3 seconds (it seems like less) vs about 8-10 from the standard. But they are $99 vs a cheapo for 10. Correctly used the el cheapo will be fine… does plus or minus 1 degree really matter? I have had my thermapen for 3 years and not even a new battery. Before I would go though 1-2 cheapo a year. Maybe I’m more careful with my baby.
Also my hand gets very hot in that extra 6 seconds. Plus I love toys.
Either way get one or the other before the steaks.
Dan
Robert Searl
I fully agree with DRDAN; you need the real deal. Then down the road you won’t be saying I wish….
DrDan
Thanks for the comment Robert. I ordered a Thermoworks Infrared Food Safety Thermometer and now await my new toy.
DrDan
Lynn
I recommend the thermometer that has a cord that can withstand the oven temp. you insert it into the meat and set the temp you want and it beeps when it is there! THEY ARE AWESOME! Only about $20 – $40 depending where you buy.
Robert Searl
Two questions:
1. For the searing please define a “hot” pan. Since butter is involved it cannot be “smoking”. I use an infrared thermometer to determine surface temp.
2. Where should the oven rack be placed?
Thanks!
DrDan
Hi Robert, that is a toy I don’t have but I’m ordering one from Themoworks tonight.
The butter starts smoking around 350 and the Maillard reaction starts about 280. For those without the infrared, The butter starts to bubble (like water at 212) Lit it bubble a little but if smoking then too hot. So the answer for Robert is about 280-300. You want some sizzle. Some guides use oil and high heat but I want the butter taste.
The rack is midway in the oven.
DrDan
RedPat
I mix some oil (usually olive but any type will do) in the pan with the butter. This will raise the smoking temp and give you a little bit of a bigger window to work in without risking that burnt flavor