Hi, I’m Mark Lobel. When you start with
a great raw steak, any way you choose to do it you’ll wind up with a great
tasting cooked steak. And great tasting steaks aren’t relegated to those cooked
only on the grill. Pan roasting is a two stage method incorporating high heat
searing on the stovetop and lower temperature finishing in the oven. Steaks
cooked indoors take on a different personality. A steak seared in a hot pan
develops an intensely flavorful caramelized crust that seals in juices
that simply burst in your mouth with every bite. First remove the steaks from
the refrigerator and allow them to come to room temperature, about 30 minutes.
Before beginning to cook assemble your olive oil, sea salt or kosher salt, and
pepper. Preheat your oven to 375 degrees Fahrenheit. On the stovetop heat an
ovenproof frying pan or skillet on high heat until the pan smokes slightly or a
drop of water evaporates on contact. Brush the steaks with olive oil and rub
with coarse kosher or sea salt and freshly ground pepper. When the pan is
heated lay the steaks carefully into the skillet to avoid splatters. Your venter
fan should be set on high because this method creates a fair amount of smoke as
the steak is seared. Sear the steak for two to three minutes on each side.
After the steaks are seared put the pan directly into the oven and roast the
steaks to a desired doneness. Transfer the steaks to dinner plates or a platter
and let rest for five minutes before slicing and serving. A simple prepared
steak is delicious on its own or paired with other flavors. To add more flavor
try using the compound butter or a sauce to enhance the entire presentation. For
more tips, techniques, and recipes including great compound butter and
sauce recipes for topping a pan roasted steak, visit lobels.com.