This weekend, I tried a new recipe. I decided to be brave and cook a steak indoors. I’ve had previous problems with cooking steaks inside. I tried to fry a ribeye about two years ago, and it was so disgusting that I couldn’t finish it. Thanks to some tips from my coworkers, especially Mike, I was able to create a masterpiece completely using a typical kitchen range.
Indoor Steaks
1 or more ribeye steaks (I actually used NY strip this time, but prefer ribeye)
Olive oil
California style garlic salt (garilc salt with parsley in it)
Oregano (optional)
1 tsp. real butter per steak
Oven safe frying pan
Preheat the oven to 375 degrees. Preheat the frying pan over medium high heat. Salt the steaks well. If desired, add a little oregano or other spices to the steaks. Pour a little olive oil on the side of the steaks that you will sear first. Place steaks in the frying pan and sear the first side until just before it starts to burn (no more than two minutes). Flip and sear the other side of the steak using the same procedure. Once both sides are seared, remove frying pan from the burner and place in the oven. Cook steak for about 10 minutes more for a medium steak. Once cooked to desired temperature and coloration, remove pan from heat. Place butter on top of steak. Let steak sit for five minutes before eating.
IMPORTANT SAFETY NOTE: remember to use hot mits while handling the frying pan after it has been in the oven. The handle will still be hot enough to burn you after sitting on the counter for five minutes.
GRILLING NOTE: I use approximately the same recipe when grilling steaks, except I omit the olive oil and do all the cooking time in a closed grill over medium to high heat.