Pan-Fried Beef Steak
This is a pan-fried steak finished in the oven, a two-stage method that cooks thick cuts evenly through. The stovetop sear builds a crisp brown crust, and a short roast in a hot oven brings the center up without overcooking the outside. The seasoning is only coarse salt and freshly ground pepper, so the beef itself matters most. Choose a well-marbled, aged cut such as rib-eye or New York strip.
Instructions
Open the windows or switch on the extractor fan before you start, because searing the steak makes a good deal of smoke. Bring the steak to room temperature, rinse it under cold water, and pat it dry with a paper towel. Rub a very light coat of oil over the meat.
Grind the salt and peppercorns into a small bowl, mix them, and rub the blend over both sides of the steak. More seasoning gives a thicker crust, but too much will hide the flavor of the beef.
Preheat the oven as high as your skillet can safely handle. A plastic-handled aluminum grill pan only tolerates about 160° C (300° F), while a cast iron pan can go hotter.
Heat the skillet on the stove over medium to medium-high heat until evenly hot. Flick a few drops of water onto it, and if they sizzle the pan is ready.
Lay the steak in the pan, where it should sizzle at once, and sear for about 2 to 3 minutes. Turn it over and cook the second side for another 2 to 3 minutes.
Move the whole pan into the hot oven and roast for 2 to 4 minutes. Timing depends on the thickness of the steak and how done you like it, so expect to adjust it to your own setup.
Take the steak out promptly and put it on a plate. Let it rest for 5 to 10 minutes so the center finishes warming and the juices spread back through the meat.
Serve with red wine and a starch such as potatoes, rice, or bread.
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