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Bone-in Steak, Oven Roasted


Coulter - May 14, 2021 - 0 comments

If you like steak, you will definitely enjoy this recipe for 4!

INGREDIENTS:

  • 2 Lbs bone-in Ribeye
  • 2-3 Tbsp extra virgin olive oIl
  • 1/2 Tsp coarse sea salt
  • 1/2 Tsp cracked pepper
  • 1 Tbsp butter

DIRECTIONS:

This recipe depends on the cut of steak and thickness so keep your meat thermometer readily available. You want an internal temperature of 130 for medium rare and up to 150 for well done.

Start by taking the meat out of the refrigerator and let it stand to room temperature, about 25-30 minutes. While the meat is out, turn your oven on to broil for about 20 minutes and place an oven rack 6 to 8 inches below the broiler. If you have a bake safe skillet, you can use that or a baking pan but will need a skillet for the last step. Now, take your olive oil and cover the entire steak with it, then add a little of the salt and pepper to the entire steak, as well as any other spices you enjoy with your meals.

While the oven is heating up, turn on one of your burners on your stovetop to medium high. Once the oven is ready and you’ve prepared the steak, place it in the oven for 1 minute and then take it out using oven mitts and tongs, flip it and broil for another minute.

The next step is the searing process as it locks in the flavor of your ingredients into the steak itself. If you have the skillet, take it out of the oven, using an oven mitt, then place it on the burner for about 30 seconds on each side. If you are using a pan, you can use a skillet for this step but keep the pan in the oven. The steak needs to sizzle immediately once it goes to the skillet on the stovetop. After this is complete, place the skillet back in the oven or place the steak in the pan and cook for 1 minute then take it out, flip it and broil for another minute then turn your oven off.

At this stage, the meat will be medium rare so you can place it on a cutting board. Spread the butter or more of your EVOO over the steak and then lightly season it. After that, leave it resting on the cutting board for 5 minutes. For those who want a more well done steak, you can immediately cut and place those pieces back onto the stovetop and just flip once, after about 1 minute on each side but make sure the skillet is still heated and ready. The reason for not flipping in the skillet more than once is that it may take away some of the juices in the steak. If everyone has agreed that they want a medium steak ahead of time, add an extra minute on each side, after the searing process.

For a complete meal, serve with a salad, any side dish and a loaf of fresh bread! Enjoy!