For Paisley’s birthday in May, we bought a really nice grill for the party. It was justified since it was also the beginning of summer and we figured we would be doing a lot of grilling anyways. Well, since the weather hasn’t been very cooperative, our grill has sat outside pretty much untouched since that party. I’m really happy we bought the grill cover when we did though because the BBQ would be ruined if we hadn’t. You should see the cover and how wrecked that thing is just from all the rain combined with a few blazing hot days! We will definitely be replacing it before next year for sure.
Anyways, since we’ve done most of our cooking indoors lately, I’ve mastered all sorts of foods that are traditionally cooked on the BBQ; ie, hot dogs, hamburgers, and now steak! It is nice to be able to still have these foods available even when the weather isn’t favorable to grilling. I do miss that grilled flavor though and hope next summer will be back to normal and we can use the grill more often. Here’s my recipe for cooking steak indoors, this is actually the method a lot of steakhouses use and I can definitely see why! It yields such perfect, soft, moist steaks, for sure a recipe to try!
* steaks, whatever cut and thickness you desire. I tired a New York strip this last time and it worked out wonderfully. I’ve also had success with Ribeyes and T-Bones, so really whatever is your preference.
* 1 stick of butter
* salt and pepper, seasoning salt, other seasonings, etc.
Preheat your oven to 400F. Get a large, oven safe pan out and melt about 1/2 a stick of butter into it over medium high heat. Salt and pepper your steaks on both sides and place them into the pan. The pan needs to pretty hot so you will get a nice sear on the outside, this will lock in your moisture and your steaks won’t be dry once you put them into the oven.
Sear your steaks, I usually do about 5-7 minutes on each side.
Flip the steaks just once, if you continue flipping them multiple times you will end up with a dry piece of meat. At this time cut your half stick of butter in half, and place a few pats of butter on each steak. It will just give them really nice flavor and continue to lock in that moisture.
Now, place your pan into your preheated oven and let them cook for about 5-10 minutes. The time in the oven will also vary depending on how thick your steaks are and how done you like your meat. In our house we prefer meat that is well done, so I usually let the steaks go for closer to the 10 minute mark. I don’t like any pink in mine, however if you like yours a little less done then I would say to stick closer to the 7 minute mark.
Once your steaks are finished, take them out of the oven and check for doneness. If they’re not completely cooked to your liking, just pop them back in for a few minutes longer, it doesn’t take long so watch them closely.
When you have removed them from the pan, place them on a plate to let them cool and rest for about 5 minutes. It’s very important that you let any large piece of meat rest after cooking, but especially beef. Letting meat rest is important, because it seals in the juices and makes for a moister, more tender piece of meat. While they are resting, top with the rest of your butter. It will get all melty and delicious!
I served this with some garlic bread and some steamed carrots. As you can see, I got a little hungry while waiting for the steak 😉 Enjoy!