Steak in Oven
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Yield 1 serving
Ingredients
- 1 lb ribeye steak
- 2 tbsp canola oil
- 1 tbsp kosher salt
- freshly ground black pepper
Instructions
- Blot your steak dry with paper towels. Let the steak come to room temperature for about 30 minutes on the counter; this helps it cook more evenly.
- Place your oven rack 6 to 8 inches below the broiler element. Preheat oven to your broil setting. For most ovens, this is 500 or 550 degrees.
- Heat your cast iron skillet under the broiler for 10 to 20 minutes before cooking: Place the skillet on the rack to heat up with the oven.
- Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak, on both sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
- Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak, on both sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
- Carefully place the skillet back into the oven below the broiler and cook the steak for 2 minutes. Flip and broil on the other side for another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
- Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes!
- Toppings: I covered my steak with a butter and garlic mixture and then sprinkled on some fresh chives. Serve and enjoy!