Pan Seared Oven Finished Steak
I'm also a HUGE fan of cast iron pans - not only are they super easy to clean (wipe, rinse, dry off), but the longer you have them and the more you use them the better your food tastes.
When you pick out steak, make sure it's a cut that you actually want to eat - and that it's nice and thick so you have some room for error when cooking (I tend to walk away or do dishes while cooking and forget how many minutes are left... OOPS). There's also carry over cooking, so if you pull steak off the pan or grill too quickly, tent it with tinfoil and let it rest for a few minutes longer than you normally would let it rest. No worries. I just don't like tough, chewy meat.
When I cook steak, I make it easy.
Preheat oven to 400 degrees. (I had baking to do, so it was preheated to 350).
Season with salt, pepper, olive oil and if you want... seasoning. I decided to try some garlic and herb seasoning.
Heat your pan so it's nice and hot. Get some butter and oil in the pan - wait until that is nice and hot and gently set your steak in the pan.
DO NOT TOUCH IT.
But do open a window.
Let it sear on one side until it no longer sticks to the pan, about 5 minutes.
Flip. Sear for exactly 2 minutes.
Shove into oven.
Let finish for 8 - 12 minutes depending on how well you like it done.
I prefer medium rare - but I cooked this one on the medium well side.
It should be nice, still a little pink in the middle but the edges should be crispy and tender with nice sear marks.
DELISH. Now go make some steak.