I have to admit that I love a big juicy steak (pretty much always a ribeye) and I’ve been experimenting with the best way to cook one indoors.
After much research, trial and error, I have now decided that the combination of pan searing and oven finishing works best!
So, turn your oven on to 450 degrees and bring the steak out of the fridge.
When the oven is close to ready, put your best ovenproof pan on the cooktop (mine is induction – which I also love) and bring it to a good medium-high to high heat.
Rub your steak with oil and season it as you like. (I will also admit to using Montreal Steak Spice.)
When the pan is hot, sear the first side for between 3 and 5 minutes. Flip it over and do side two for between 2 and 5 minutes.
Move the pan with the steak to the oven and finish it off for between 5 and 10 minutes. When its ready (we go for the rare side of medium rare), take it out of the oven to rest for 5 to 10 minutes while you get the rest of dinner ready.
The best way for us to chow down on this steak is to follow something close to Michael Smith’s Tuscan Steak Salad recipe. I first came across a similar idea in Giuliano Bugialli’s first book The Fine Art of Italian Cooking (1977). Giuliano was the partner of one of my professors at CUNY, composer Henry Weinberg (who sadly passed recently), and it was during our New York days that I became interested in trying to cook authentic Italian food.
So… mound a pile of arugula and basil on a platter, sprinkle with good olive oil, the juice and zest of a couple of lemons and some big shavings of Parmigiano Reggiano. Surround the mound with thinly sliced steak.
If you feel the need to add another vegetable… oven roasted asparagus works really well.