Juicy, Tender, Perfection.
Typically, whenever I think of preparing meat, I place certain cuts into stereotypes– baked, slow-cooked, seared, grilled, fried, etc. Personally, I love chicken thats baked, pork slow-cooked, and a steak cooked in the…oven. Seriously, not grilled but in the oven! This method creates a juicy and tender piece of meat vs. chewy or dry as grilling can often produce. Don’t get me wrong, grilling is an art. But like most arts, you have to master it for the best results. It’s not just a matter of lighting some coals and throwing something over it. There actually are techniques when grilling; from the coal placement, to the right positioning of the upper and lower vents. I’ve made a grilled sirloin steak or flank steak right a time or two, but typically its unpredictable. Whereas, this method is point on each and every time. I do believe that different cuts of meat require certain levels of TLC (no, we’re not chasing waterfalls–tender loving care, duh). With that said, this recipe is the simplest, most universal method for a range of cuts, I use it primarily for ribeye, tenderloin, strip or t-bone steaks (separated). You and I both know we don’t want to waste our time (or the meat) by producing a dry, juiceless steak. So try this method, I guarantee you will be impressed by its performance.
- Your choice of boneless steak: ribeye, strip, or tenderloin
- *If you have a T-bone, you can separate the tenderloin and strip sections.
- Coconut oil to coat, melted
- sea salt and ground pepper or dry rub of choice
- Place a 10-to-12-inch cast-iron or oven proof skillet in the oven and heat the oven to 500 degrees F. While skillet is heating up, bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the stove top over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper. *Or use dry rub of choice here.
- Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin.