I am going to teach you how to make the best steak ever. And no, you won’t need a grill. The best steak is made on the stove top then finished in the oven.
The key to making the best steak starts with the key to making the best anything: great ingredients. You can not make a truly good dish without good ingredients. It just isn’t possible.
That being said, you’ll want to make sure you start this recipe with a nice piece of meat. The #1 thing I look at when buying meat is that it was raised antibiotic-free. The second most important is that it is grass fed.
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The best steaks I buy come from our neighborhood butcher. If you can’t find grass-fed beef that was raised antibiotic free at your grocery store, I highly encourage you to seek out a butcher. You can also use a subscription service like Butcher Box.
The second most important key to making the best steak recipe is using a cast iron skillet. A super hot skillet is the secret to making a nice crust on the steak. Hopefully, you already own one. If not, you can buy one for around $25 and it will last a lifetime. Everyone should have a cast iron skillet in their kitchen!
The final key to making the best steak? Blue cheese butter. This can be whipped up in a jiffy and is melted on top of the steak at the end of cooking. Yum!
The Best Steak Recipe
Learn how to make the best steak ever, cooked on the stovetop then finished in the oven.
- Prep Time: 30 min
- Cook Time: 14 min
- Total Time: 44 minutes
- Yield: 1 1x
- Category: Dinner
- Cuisine: American
Ingredients
Steak Ingredients:
1 Tablespoon Butter (or Vegetable Oil)
1 1.5-2lb Ribeye or NY Strip
1/4 teaspoon dried parsley
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1–2 teaspoons Coarse Salt
Blue Cheese Steak Butter:
2 tablespoons crumbled blue cheese
1 Scallion (sliced very thin)
4 Tablespoons Butter (room temperature)
Instructions
Take your steak out from the fridge about 30 minutes before you want to cook it. Preheat oven to 400 degrees.
Combine the parsley, garlic powder, and black pepper in a small bowl. This mixture is enough for 3-4 steaks, so apply accordingly to the amount of meat you are making.
Pat your steak dry with a paper towel (very important!!). Sprinkle one side of your steak with the parsley/garlic/pepper mixture. Then apply a liberal coating of coarse salt
. The salt is what is going to give our steak that delicious crust, so make sure the entire piece is covered.
Heat your oil or butter in a cast iron skillet
over medium-high heat for a few minutes. Once it is thoroughly heated, place the seasoned side of the steak face down in the pan. It is important not to move the steak after you place it, so it can form the crust. Quickly season the other side of the stake. Cook 5-7 minutes per side. Use a tong to brown all edges.
After cooking each side, transfer the skillet to your preheated oven. Cook for about 6-12 minutes, until the desired doneness. Test with a meat thermometer to see how done it is. Medium-rare (135°) is the ideal temperature to bring out the flavor of the meat. If you like yours a little less pink, you could cook until it is Medium (145°). Of course, you could cook in even longer to medium-well or well, but why would you want to ruin a great piece of meat??
While the steak is finishing in the oven, you should be making the steak butter. Mix together the butter, crumbled blue cheese, and scallions. Add salt to taste.
When steak is at the desired temperature, move to a plate. Cover steak with 1 tablespoon of the blue cheese butter, then cover with aluminum foil for 10 minutes (temperature will rise 5-10°, so keep that in mind). This is important because it allows the meat to “rest” and soak in all of its own juices. When finished, slice against the grain and serve! Feel free to use the remaining steak butter.
Nutrition
- Calories: 1465
Thalia @ butter and brioche says
I definitely need to try this recipe out to establish whether it is “the best” steak – but is sure does look mouthwateringly delicious!
Sofia says
This looks like something that should be served in a restaurant!!
Michelle says
It was too salty. I thought the salt will create a crispy crust which I can remove later, but the salt was just absorbed to the steak.
I would adjust the amount of salt later.
Jessica Pinney says
It sounds like your skillet wasn’t hot enough. At the right temperature it will create a crispy crust.
Kate says
I was concerned about the salt too…but it allowed for a great coating. I used an iron skillet with butter heated very high before I added my steaks. The steaks were perfect! We’re not fans of blue cheese…so I did a garlic butter instead. Extremely tender. Definitely my new go-to recipe for our steak dinners.
Barbara says
I made this tonight and it was the most delicious steak I have ever had. I will never cook steak any other way again. Thanks.
Jessica Pinney says
I’m so glad you liked it, Barbara! It is definitely the only way we prepare steak in this house 😀
Kort says
Thanks for this Jessica. I concur about getting the best possible quality grass-fed, antibiotic-free steak. We’re a steak loving family I will definitely try this method. I usually grill our steaks though. Our normal process is to marinate the steaks for a few hours before grilling in Worcestershire sauce and perhaps some salt and pepper or steak seasoning with garlic. Another trick I picked up is to marinate in Italian salad dressing. The results can be amazing!
BTW, what are your favored cuts for steak? Top quality Prime is what we usually go with, but the cuts can vary. We tend towards nicely marbled T-bones or NY Strip though.
Jessica Pinney says
You’re very welcome, Kort!
I grew up with grilled steak and that’s what I always had until this method. After searing then finishing in the oven, I haven’t even grilled a single one! Your marinade sounds great. We usually get a porterhouse or ribeye, but there’s not really a cut I’d turn down!
Please let us know how you liked this recipe after you try it. Hoping you’ll love it!
Jake says
I did this not long ago and I absolutely loved it! My mom and GF said it was best steak they’ve had!
Jessica Pinney says
Glad your family enjoyed it, Jake!
Jayna says
Just made this for lunch . It really is the best steak I ever had !
Michael says
Is there a way to do this without a cast iron skillet?
Jessica Pinney says
You need the cast iron skillet to get the sear. The only other way would be with a tool like the Searzall Torch Attachment. It would be much more cost-effective to buy a $25 cast iron skillet.
Theress says
Would this work in a stainless steel skillet
Mandalynn says
How thick are these steaks?
kz says
Have you ever tried coating with coffee grounds? I had a steak a few years ago called kona steak, and it was the most delicious I had ever had…the coffee along with other seasonings created the crust…looking for a little healthier way to create a great steak. The butter of course makes anything taste better…not necessarily the best on the waistline. I’m going to try this for entertaining purposes as it does sound delish…just wondering if you’ve tried coffee to make a crust on steaks.
Sarah says
My family would really enjoy this!
Nona says
I am not that crazy about stea. An occasional one is okay with me ; BUT !!!
I tried this recipe and guess what ?
IM NOW HOOKED!
I reduced the salt and my steak was awesome !
Kayla L. says
I don’t have an iron skillet. What would your recommendation be to get similar results?
Jessica Pinney says
You can use a regular non-stick skillet, but you will not get the same crispy sear. I would highly recommend buying a cast iron skillet. You can get one for around $25 and it will literally last a lifetime.
Christa says
I have made this recipe for my husband for every major holiday (New Years, Valentine’s, Birthday, 4th of July) this past year. It is his absolute favorite and makes me feel like a pro in the kitchen. Thanks for sharing.
Jessica Pinney says
Aww, Christa, that warms my heart! I am so glad you guys have enjoyed it. Thank you for taking the time to leave a comment. 🙂
Patty says
I always love a good steak but I would like to help everyone out by saying that all meat that is on the shelf is antibiotic free. As a dairy producer and meat producer, it is illegal for me to sell meat or milk that has any… any drop of antibiotic residue. I have a great veterinarian relationship and have been set by strict protocols as to when I can give medicine and how long the animal has to stay in my care until the antibiotic has left their system. Please be advised that many of the antibiotic marketing is just a gimmick to get you to buy that piece of meat. All of it on the shelf is free of antibiotics. Side note, love the recipe!
Denise says
I love this recipe. It was delicious. Thanks
Karen says
We LOVE this steak recipe! We make it a few times a month with really thick cut, grassfed ribeyes. Amazing!
★★★★★
Audra says
I followed your recipe pretty closely, and the steaks turned out AMAZING!! I used top sirloin angus beef. Thanks for sharing your recipe!
★★★★★
Leonardo Dicaprio says
This is such a great food
Terri Wood says
This is my “go-to” steak recipe! We bought a cast iron skillet as suggested. The crust, the bleu cheese butter… this is the stuff of Dreams!!
★★★★★
patrick w lewis says
I love this method to cook steak, try it with a simple sirloin, however the time on the stove here is way to long, try a hotter pan, just long enough to sear it, like a minute or less, than the oven, also instead of garlic powder which burns at high heat, throw in fresh cloves of garlic, the oil will soak it up and transfer it to your meat.
Joe Mousseau says
Just found your recipe on website,cookingwithjanica,will try tonight,while romancing wife. A-pre moms day dinner. After 52 years of marriage dad needs a new spice???
Julian Hudson says
I made 2 steaks tonight using this recipe and they turned out very tasty. The only step that I would not bother with in the future is to put them in the oven. I put my steaks in the oven and inserted a meat thermometer, just as instructed, and set it for 135F.
Well my steaks weren’t in there for the 6-12 mins before the thermometer went off. They were hot enough from the time they had cooked on the stove that they’d already achieved and exceeded the target temperature.
Thankfully they hadn’t spent long enough time above the target temp to get tough.