Grilled Steaks Indoors
Achieve steakhouse-quality flavor from the comfort of your kitchen with this easy recipe for Grilled Steaks Indoors. Perfectly seared ribeye or New York strip steaks are seasoned with kosher salt and freshly cracked black pepper for a classic, savory crust. Using a hot cast-iron skillet, these steaks develop an irresistible caramelized exterior, then are basted with melted butter, garlic, and fresh rosemary or thyme for a burst of aromatic flavor. Finished in the oven for controlled doneness and rested for juicy perfection, this recipe delivers tender, flavorful results every time. Ideal for date nights or an indulgent dinner at home, these steaks pair beautifully with roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 2 pieces (12 oz each, approximately 1-inch thick) ribeye or New York strip steaks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- 2 whole garlic cloves
- 2 sprigs fresh rosemary or thyme sprigs
Instructions
Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
Pat the steaks dry with a paper towel. Rub both sides with olive oil, then season generously with kosher salt and freshly cracked black pepper on both sides.
Preheat your oven to 400°F (205°C). Place a large cast-iron skillet on the stovetop over high heat and let it heat up for about 5 minutes until very hot and slightly smoking.
Carefully place the steaks in the hot skillet and cook for 2-3 minutes without moving them to develop a nice crust. Flip the steaks and sear the other side for another 2-3 minutes.
Add the unsalted butter, whole garlic cloves, and rosemary or thyme sprigs to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics for about 1 minute.
Transfer the entire skillet to the preheated oven and cook for 4-6 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
Using oven mitts, carefully remove the skillet from the oven. Transfer the steaks to a cutting board and let them rest for 5-10 minutes to retain their juices.
Slice against the grain and serve immediately, drizzling any pan juices over the top for extra flavor.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 52 mg | 4% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
