Claiming A Steak

Clyde Van Arsdall IV

Pan-roasted Steak

  • 1 steak (New York, rib-eye preferred)
  • 1 tablespoon of bacon fat or vegetable oil
  • 4 tablespoons unsalted butter
  • 3 garlic cloves
  • A few sprigs thyme
  • Coarse kosher salt and freshly ground pepper
  1. Heat oven to 400 degrees.
  2. Season steak with salt and pepper, coat both sides liberally and wipe up the extra salt and pepper with the sides of the steak.
  3. Heat thick bottom pan or cast-iron skillet over high heat.
  4. When the skillet is very hot, add the tablespoon of fat or oil and then the steak.
  5. Place the steak in the pan and don’t move it, touch it or press it. Let it sear for a couple of minutes, then check to see if It is well-browned. Flip it and repeat the process on the other side. Stand the steak up using tongs and sear the sides in the same fashion.
  6. Take a temperature reading. Look for an internal temperature of 130 degrees. If it is not there, place the skillet in the 400-degree oven until 130-degrees registers on the thermometer. Some thinner steaks will not need to go in the oven.
  7. Once the steak reaches 130 degrees, return the skillet to the stovetop over low heat. Add butter, thyme and garlic to the pan. As soon as the butter starts to melt, tilt the pan, allowing the butter mixture to pool in the bottom of the pan closest to you. Using a spoon baste the steak continuously for about 3 minutes.
  8. Let the steak rest for at least 10 minutes before slicing. Slice against the grain of the steak.
  9. Once sliced, reheat the pan slightly then pour the pan juices over the sliced steak and serve.

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Clyde Van Arsdall