Oven Grilled Steak Mark Bittman
Elevate your steak night with Mark Bittman's Oven Grilled Steak recipe, a perfect blend of simplicity and gourmet flavor. This method combines the precision of oven cooking with the rich, caramelized sear of a hot cast-iron skillet, creating restaurant-quality results in just 25 minutes. Featuring thick-cut ribeye, strip, or tenderloin steaks, this recipe emphasizes bold seasoning with kosher salt, freshly ground black pepper, and the luxurious addition of butter infused with garlic and thyme. Ideal for a romantic dinner or an indulgent weekend treat, this recipe ensures perfectly cooked steaks every time—whether rare, medium-rare, or medium—with the use of a meat thermometer for accuracy. Serve sliced against the grain alongside your favorite sides for a decadent yet approachable meal. Perfect for steak lovers searching for techniques like oven searing or skillet basting, this recipe is pure comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 2 pieces (about 1.5 inches thick each) Thick-cut steak (ribeye, strip, or tenderloin)
- 2 tablespoons Olive oil
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Unsalted butter
- 2 whole Garlic cloves
- 3 sprigs Fresh thyme sprigs (optional)
Instructions
Preheat your oven to 500°F (260°C) and place a large cast-iron skillet inside to heat up as the oven preheats. This ensures your skillet is extremely hot when you're ready to sear the steaks.
Pat the steaks dry with paper towels to remove any excess moisture. Rub both sides of the steaks with olive oil, then season generously with kosher salt and freshly ground black pepper.
Carefully remove the hot skillet from the oven and place it on the stovetop over high heat. Place the steaks in the skillet and sear them for 2 minutes on one side without moving them.
Flip the steaks with tongs and add the unsalted butter, garlic cloves, and thyme sprigs (if using) to the skillet.
Using a spoon, baste the steaks with the melted butter while searing the second side for 2 minutes.
Transfer the skillet back to the oven and cook the steaks for 3-5 minutes, depending on your desired doneness. Use a meat thermometer to check for internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
Carefully remove the skillet from the oven and transfer the steaks to a cutting board. Let the steaks rest for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve hot with your favorite sides. Enjoy!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1461 mg | 31% | |
*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.
