For years I thought there was only one way to cook a steak- on the grill. Then I learned a lot of steakhouses actually do their steaks in the oven, or at least finish them there. Last week I was watching Barefoot Contessa and she made hers in the oven too. Say what you want about Ina and all her “good” stuff, but she knows what she is talking about so that was all the convincing I needed to give steaks in the oven a try.
I used the Kirkland Signature Himalayan Pink salt to make my steak rub.In cooking class we learned that Himalayan Pink Salt is one of the purest forms of salt and perfect for cooking. It comes from a mine in Punjab, Pakistan. I was excited to use it and was amazed how fine it was.
I had never cooked with avocado oil before but after talking with my friend Rachel from A Southern Fairy Tale she suggested doing a steak with it even before I saw the Ian episode. There’s all the good fats of the avocado and it’s basically flavorless so it’s a wonderful healthy cooking oil. It would also be a great match to cook salmon with- lots of good fats happening there.
- 2 8-10 oz filets
- 2 tablespoons Kirkland's Himalayan salt
- 2 tablespoons fresh ground pepper
- 1 tablespoon Montreal steak seasoning
- 1 tablespoons avocado oil
- 4 tablespoons softened butter
- 1 teaspoon minced garlic
- leaves from 1 fresh rosemary sprig
- Allow filets to rest to room temperature.
- Preheat oven to 400 degrees Farenheit.
- Add 1 teaspoon avocado oil to cast iron skillet.
- Heat over high heat until the oil has a sheen and begins to smoke lightly.
- While the skillet is heating, mix the salt, pepper, and Montreal steak seasoning together in a small bowl.
- Use the mixture to rub both sides of the steak. Coat them evenly.
- When the oil begins to smoke add both filets to the skillet.
- Sear 3-4 minutes on each side.
- While the steaks are searing mix the softened butter, garlic, and rosemary leaves in a small bowl. Stir until thoroughly blended.
- After the steaks have seared, divide the butter in half and add one pat to each steak.
- Place the pan in the oven and cook 10-12 minutes until an inserted meat thermometer reads 120 degrees for rare and 125 degrees for medium-rare. You will need to remove the steaks from the hot skillet and place on a plate or cutting board to get an accurate reading.
- All steaks to rest 5-10 minutes before serving.
I think all of my recipes here are solid and delicious or I wouldn’t share them, but if you try one recipe from this blog in the coming weeks or months you have got to try these steaks. They turned out that good. They were so tender and juicy, they were like cutting butter. The simple salt and pepper rub enhanced the flavor of the filets rather than over powered them.
Ina used plain butter on top of her steaks but I decided to up the flavor just a tad with the garlic and rosemary which was a delicious compliment to the easy and mouthwatering Roasted Rosemary Potatoes. For a fraction of the price of a fine steakhouse dinner, we had a beautiful meal at home and best of all it is so easy. So easy in fact that I’ve committed to making every Saturday night that we are home Steak Night. My husband asked to have them again the very next day. 🙂