Beef steak in the oven

Cooking method

1. Step 1:

   

   How do you roast a beef steak in the oven? For steaks I recommend only grain-fed beef with good marbling—that pattern of fat streaks running through the meat. The cut should be one suited to frying or roasting. The quality of the meat determines the result, anywhere from delight to complete letdown. If you have a whole piece of beef, cut the steak about 2 cm (3/4 inch) thick, and always across the grain. Have the meat at room temperature by the time you start cooking.

2. Step 2:

   

   Heat a dry nonstick skillet (no oil) over high heat. Lay the steak in the pan and sear it for one minute over high heat.

3. Step 3:

   

   Then flip the steak and sear the other side for another minute. We're building a browned crust on the meat that will seal in all the juices and keep it from drying out later.

4. Step 4:

   

   Transfer the steak to a rimmed baking sheet (or baking dish), without oiling it. Roast in an oven already preheated to 400°F (200°C) for five to ten minutes, depending on how you like your steak done. I left mine in for ten minutes and got my favorite medium, with light-pink juices inside.

5. Step 5:

   

   Once it's out of the oven, be sure to tent the steak with foil for about three minutes. This lets it rest and get ready to serve. Right before serving, season the steak with salt and pepper to taste. For steaks I use only coarse sea salt. The photo of the cut shows just how juicy my steak turned out! I think your guests will be pleased too ;)