Perfect Beef Steak

4 servings

USA Finishing in the Oven, Searing, Grilling

Beef beef steak is very easy to make. If you follow a few simple steps, you will reach the same or even better results than from your favorite steakhouse. You can grill your steak (to get a nice smoky undertone) or pan-sear and finish it in the oven (the steak...

... will be even juicier this way).

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Tom Founder

February 12, 2024

15 min.
45 min.
1/5

Ingredients:

Ingredients

4 PCS of beef steak of your choice (preferably 1,5 to 2" thick, about 1 ½ - 2 ½ LB *)
Drizzle of Extra Virgin Olive Oil (adjust if needed)
4 cloves of garlic
Pinch of salt (Generous pinch :))
Pinch of pepper - ideally freshly ground

For searing with finishing in the oven only:

2 TBSP of frying oil (adjust if needed)
Optionally: herbs of your choice - fresh and whole
½ stick of unsalted butter (2 oz, sliced to about 8 thick slices)

Final touch:

Pinch of salt
Pinch of pepper - ideally freshly ground
Optionally: herb butter (store-bought or recipe here)

*Select your favorite steak. For inspiration, let me list some options based on fat content:

Low on fat:
Filet mignon
Sirloin
Bottom round steak
Top round steak
Flank steak

Medium on fat:
New York Strip steak
T-bone steak (with bone)
Porterhouse Steak (with bone)
Skirt steak

High on fat:
Ribeye steak
Tomahawk Steak
Prime rib

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Plate
1x Silicone Brush
1x Small Hand Grater or Garlic Press
1x Plastic Wrap
1x Grill or Fry Pan or Sauté Pan (oven proof)
1x Grill Tongs (or regular tongs)
1x Cooking Spoon (only for preparing on pan)
1x Food Thermometer (probe)

Recipes

Best served with:

Herb Baguette

Oven-Baked Potato Wedges

Asparagus

Potato Kisses

Sautéed Zucchinis with Baby Tomatoes

Creamy Mashed Potatoes

Directions:

1. Meat preparation:

1.1.

Make sure that the meat is properly rinsed under cold water.

1.2. Cut into 4 steaks – with a thickness of 1 ½ – 2” (unless already cut from the store).

Important:
Do not pound the meat; place it on the plate.

1.3. Pour and sprinkle these ingredients on both sides of each steak (each steak side should have about 1/8 of the ingredients shown, adjust if needed):

Pour Extra Virgin Olive Oil

Grate garlic on the steak and spread with fingers or a silicone brush.

Generously salt and pepper (especially be really generous with salt — it will help develop the right flavor).

1.4.

Briefly massage all ingredients into each meat.

1.5. 1.6. Cover the meat with plastic wrap and let rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour.

Note:
This step is also really important to prevent getting a rubbery texture of meat.

2. Pan sear with finishing in the oven or grill:

A.

Pan sear with finishing in the oven:

1.

Set oven to preheat at 350°F.

2.

Preheat the fry pan on high heat with 2 TBSP of frying oil and optionally add fresh herbs.

3.

Place steaks in the pan and briefly sear to reach a nice sear (about 1 – 2 minutes on each side + fat layer on the pork chops if apply).

4.

Pour the liquid from the marinade over the steaks, add 2 slices of butter on each steak and finish in a preheated oven until the meat reaches the desired internal temperature. *

5.

In the middle of the baking, turn the meat and pour the juices from the pan over.

B.

Grill:

1.

Preheat grill at 350°F.

2.

Grill from both sides evenly (preferably with a closed lid) until a nice sear is reached and the meat reaches the desired internal temperature. *

3.

Watch your grill during grilling. If the meat starts to burn, lower the heat. Optionally, you can grill only with indirect heat. The fire is not directly under the meat, but on the side (a closed lid is required for this technique).

Beef Sirloin: Medium Rare, Medium and Well Done

3. Let the meat rest on a cutting board for about 1 – 2 minutes before serving.

4. Optionally, slice each steak for serving. Sprinkle with salt and pepper and serve with herb butter on each steak (optionally) and your favorite side.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F.

Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

110 – 120°F – Blue
120 – 130°F – Rare
130 – 135°F – Medium Rare (most popular, especially by chefs)
135 – 145°F – Medium
145 – 155°F – Medium Well
155°F and more – Well Done

About the Author:

TomFounder

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3 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.