Description
For best results, use a well-seasoned cast iron skillet with a cover. If you don't have one, you'll need a skillet and cover that can handle a trip to the oven.
Ingredients
Scale
- Strip steaks, 1-2" thickness
- 1 tablespoon unsalted butter (per steak)
- Kosher salt & freshly cracked black pepper
- Garlic powder
- Cayenne pepper
- 1 tablespoon crumbled blue cheese (per steak)
- 1 green onion, thinly sliced, for garnish (optional)
Instructions
- Heat the cast iron skillet over high heat.
- Preheat an oven to 450°F.
- Pat the steaks dry using paper towels.
- Season both sides generously with salt, some pepper, and a pinch each of garlic powder and cayenne pepper.
- The pan is ready when a few drops of water quickly evaporate on its surface - drop the steaks right onto the pan, do not use oil or butter.
- After 2 minutes, flip the steaks over in place.
- After 2 minutes, add a dollop of butter to the center of each steak (roughly 1 tablespoon), cover the pan, and put in the oven.
- Cook the steaks for 2 minutes in the oven.
- Remove the pan, open the cover and use the finger test (or use a thermometer) to determine if they need more cook time.
- If steaks are ready, remove them immediately from the pan and set them on a plate or cutting board. Top with blue cheese and allow to rest, tented with foil, for at least 10 minutes. If more cook time is needed, cover the pan again and return it to the oven for 1-minute intervals.
- Garnish with green onions and serve. Enjoy!
Notes
Once you start this process you will need to be involved from start to finish- do not walk away or attempt to prepare another dish!
Check out the finger test over at Simply Recipes if you'd like to know how to test meat's doneness with this method.
Cooking temperatures for beef:
- 120-130 °F (50-55 °C) Internal: Rare
- 130-140 °F (55-60 °C) Internal: Medium-Rare
- 140-150 °F (60-65 °C) Internal: Medium
- 150-165 °F (65-75 °C) Internal: Well-Done
