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So as you all know there is this on-going bbq battle in my house – going on what 3, maybe 4 years now. I’ve finally given up on getting a new one.. for now. While it’s a nice-to-have-a-new-one it’s not a necessity for me. Almost everything you make on a bbq, I can make either on the indoor grill (word to the wise, make sure you have a great exhaust fan) or oven. From my baked corn and baked sweet potato to baked russets I’ve got a good grip on making it just as fabulous, if not more, indoors. Well the one thing that always besieged me was steaks. Oh how I truly love a fat juicy steak (with ketchup… yes with ketchup! SHUT IT, don’t judge! I like ketchup!) sadly the steak doesn’t like me. My stomach says “OH HELL NO!”… that’s all I’m gonna say ’bout that.
Now Mr. Fantabulous loves his steak! He’s a true carnivore. Now I always thought an amazing steak could only be had via a grill of sorts. I tried in the past, numerous times, trying to make it indoors but it never EVER worked out. It was either tough as shoe leather, raw or I would end up smoking us out of the house using the indoor grill. Okay truth be told, maybe I did make a a bit more smoke than normal (I figured if I kept smoking him out of the house that he’d get the hint and we’d go get a new bbq)… sigh.. he just turned on the big exhaust fan and helped fan out the rooms. Oh gee.. thanks honey. Damn it! 🙂
It wasn’t until I was watching Hell’s Kitchen a few ago did I actually pay attention while they were making steaks. Pan seared then in the oven. Hmmm… me thinks they were on to something 🙂
So that night, I stopped at our local butcher’s shop (God I seriously love the local butcher type store versus the commercial grocery meat department). I seasoned it, let it rest and then gave it a shot. When I told Mr. Fantabulous what I was doing he said “um baby, make sure you have the exhaust fans on BEFORE you start cooking.” LI swear if he wasn’t so damn hot I’d beat that man. LOL
Well let me tell you what people. This steak was perfect. No, it was BEYOND PERFECTION! I mean.. I would put this up against any restaurant steak. It’s THAT good.
Now I did think maybe I got lucky but I’ve made this dish umpteen times since I first made it and it’s been perfection every single time.
Roasted Sweet Potato with grapes and honey
Oven Roasted Garlic Herbed Mushrooms
Better than restaurant quality New York Strip Steaks…
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 2 1-1 1/2” thick cuts New York Steak, fat trimmed
- 1 Tbl Worcestershire
- 1–2 Tsp Montreal Steak Seasoning
- 2 Tbl butter, unsalted
- 2 sprigs of fresh thyme
- 1 Tbl Olive Oil
Instructions
- Pat the steaks dry. Add 1 1/2 tsp Worcestershire to the one side. Add half of the seasoning and press down. Flip the steak and add the remaining Worcestershire and seasoning. All to sit at room temperature for 30 minutes.
- Preheat oven to 400f. Place a cast-iron pan or stainless (oven-safe) pan (NOT NON STICK!), over medium-high heat. Drizzle the olive oil onto the steak and flip to get all sides coated.
- When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
- Cook for 4-5 minutes or until a good crust forms.
- Flip over and immediately shut off the heat to the pan. Working fast, add the sprigs of thyme and pats of butter on top. Put the pan into the oven. *NOTE – This step should take you MAYBE 5-10 seconds at most. This is why it says “working fast”.
- Cook per the ‘doneness’ in the Notes field. When done, remove the pan from the oven and plate the steak.
- Allow to rest for 5 minutes before cutting.
Notes
See below for times:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended
Oh and yes, that was served with a perfectly baked sweet potato!
BEST steak recipe and most flavorful steak i’ve ever had! I’ve made this a dozen times now and am always satisfied! Thank you for this amazing recipe. I’ve told soooo many people about this. Many are hesitant to put it in the oven. It works like a charm every time!! 🙂
I love this recipe so much! When I made your recipe for the Montreal Steak seasoning I thought I was crazy to not 1/2 the recipe, but I went through it pretty quickly because I made the steak so often. The steak is sooo flavorful!!
★★★★★
Love love love. I lost this somewhere after I thought I saved it and wanted to cry. I finally found it after reading through many internet search results. I have since made this 10 times and am never disappointed! Thank you so much
★★★★★
Thank you SO MUCH Angela! You truly made my day! I’m so happy you re-found the recipe! Make sure to subscribe to my newsletter (and confirm your subscription on the auto-email) so you never lose me again!
Happy New Year and Best Kitchen Wishes!
I’ve been making your recipe for a few years! Always get raving compliments!
Thank you so much Grace! So happy it makes you a kitchen rockstar!
Best Kitchen Wishes!
Followed the recipe to the T. This was the first time in 24 years that my wife had steak without steak sauce. It was that awesome.
★★★★★
Made using KC strip steak, followed the recipe step for step and it turned out so much better than I thought it would. Will be saving & using this recipe for a long time! Thank you for sharing!!
★★★★★
Thank you so much Stephanie!
Best Kitchen Wishes
This recipe did not disappoint!!! Excellent!!!!
★★★★★
Thank you so much!!!
Best Kitchen Wishes!
Outstanding recipe!!!
Yep it worked just as instructed, steaks came out perfect, much better than I expected.
No more expensive steak houses for me…
Thanks
You so made my day Marc; thank you!
Best Kitchen Wishes!
Got to have this in you cook book for winter yum yum
★★★★★
🙂
Merry Christmas and best Kitchen Wishes!
Thank you. I normally never cook strip steak. This was perfect. Reminded me of my favourite duck breast recipe which also calls for searing one side on a hot stove and cooking the other side in the oven.
★★★★★