Source
r/tonightsdinner•
PrettyPrettyGood

Thoughts on oven-finishing pan-fried steak?

I have some 3/4-inch ribeye steaks for tonight I'm planning on pan-frying. I did this last month without finishing them in the oven. I underestimated the time for a side (I think I did 5 minutes) and they came out super-rare, and I had to put them back in the pan.

I was thinking this time I'll do them 4 or 5 minutes a side, and then finish in a roasting pan in the oven. I see some recipes say to cook them at 500 for 2 minutes a side for medium-rare, and others at 250 or so for 5 to 10 minutes. I'll be using a stainless All-Clad pan, no cast iron (yet!).

Any thoughts?

Posted Mar 16, 2010, 12:50 AM UTC

311
tallwookie•

if finishing in the oven:

  • cover if you prefer it juicier

  • dont cover the steak if you like it drier

  • let it rest either way for at least 10 min before serving.

Placing a pat of flavored butter on top of the steak as its being baked is a nice finish. Blue cheese infused butter is a good choice.

4
uglyredbag•

Wookie I've been really picking up what your putting down. Keep it up and THANK YOU!

2
tallwookie•

glad to be able to help.

1
flippinkittin•

I would sear the steaks for less time on the stove top (maybe a minute for each side) and more time in the oven.

3
mdeckert•

I read 450. The oven temperature probably isn't that critical but probably hotter will get you more browning on the outside per the same doneness. Poke the steak to tell if its ready (unless you have a meat thermometer). Also heat the pan up in the oven. It'll get hotter overall. I'm about to do this (and am using a meat thermometer set to 125 deg f).

1
HandsomeBWonderfull•

That is a perfectly cromulent way to get your steaks to however it is you want them. I did post my favorite rib-eye recipe in /food for you as well.
:D

1
achegarv•

I have a heavy-bottom stainless pan I use for this. Pepper and salt the meat, and get the pan to a dry heat so hot you think it's about to be ruined. Put an aggressive sear on the meat and the nreduce the flame and continue to cook for 2-3 mins avg. each side. Set the steak aside and make up a pan sauce (I use ~1cp veal or beef stock, 1 cp red wine, a splash of sherry, and chopped shallots, reduce until it coats the back of a spoon then whisk in 2 tbsp butter and any juices coming from the steaks). While hte sauce is cdooling in your dipping cup, toss the steaks into a 400F oven. 3 mins tops.

1
tonyb983•

My perfect steak is 2 minutes each side in a medium/hot pan with a bit of oil/butter and then 3-6 minutes on broil (or 500 whatever) as far away from the heat as possible, flipping once.

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ZenaLundgren•

I cook mine in a cast iron pan. It sears great on the stove and retains heat in the oven. Most of my stove-to-oven cooking is done in cast iron. You really should get one. I went to an equipment expo at the local holiday inn and bought an american camper set complete with 3 frying pans(Small,med,large), a ducth oven with a heavy cover, a large griddle/grill top, and a wok. I only spent 40$ for the entire set. (Of course I had to season them myself, but that's pretty easy.)

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uglyredbag•

get a cast iron skillet today! Lodge makes a skillet + pot = dutch oven for 40 bucks. Take care of it and hand it down to the next generation.

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JimmyDThing•

This. Seriously, every kitchen needs at the very LEAST a 12-inch cast iron skillet. Lodge takes the guesswork away.

1