Did you know that you can cook a delicious, juicy steak right in your oven? It’s a speedy and simple option for your next date night, special occasion or a fabulous weeknight family dinner. You deserve to spoil yourself, your partner and your family with good food.
Crank that oven up, whip out your steak, and give this recipe by The Kitchn a try:
Photo by Faith of www.thekitchn.com
Author: Faith Durand of The Kitchn
Skill Level: Easy
Servings: 2 people
Prep Time: 5 minutes
Cook Time: 5-7 minutes
Total Time: 10-12 minutes
Ingredients:
1 x 1 lb ribeye steak (straight from our meat shop!)
2 tbsp of canola or vegetable oil
1 tbsp of salt
freshly ground black pepper (to taste)
Instructions:
Thaw your steak in the fridge overnight, and when you are ready to cook, blot the steak with paper towels and let it sit at room temperature for 30 minutes. This will make it easier to cook the steak evenly.
Preheat your oven to 450 degrees and set your cast-iron or stainless steel skillet on the top rack to heat up with the oven.
Season your steak with the salt, pepper and oil, making sure to cover both sides and edges of the steak.
Carefully remove your hot pan from the oven (oven mitts are a must!) and place the pan on your stovetop and turn up to high heat.
Place the seasoned steak in the middle of the hot pan and sear for 30 seconds on each side. (Watch out for spitting oil!)
Remove from the stovetop and carefully place both the pan and steak back into the oven and switch to the broil setting. Cook the steak for 2 minutes.
Pull out the pan and carefully flip the steak. Return to the oven and cook for an additional 2 minutes. This will give you a medium-rare steak. For a medium steak, cook for another 2 minutes.
After you have reached your preferred level of done-ness, remove the pan from the oven and move your steak to a clean cutting board. Cover loosely with tin foil and let the steak sit undisturbed for 5 minutes. (We know this waiting part is tough, but it’s important!)
Slice the steak and serve immediately with a side of veggies, salad or potatoes.
TIP: If you are looking to try a different cut of beef than ribeye, you can swap it out with T-bone, filet mignon or strip steak, or come into our meat shop and ask your local butcher for our recommendation. We love talking about our favourite cuts of meat!
Come into our meat shop in Rosemary or Calgary, or stop by our new booth at the Calgary Farmers’ Market to pick up everything you need for this recipe. We also have many other proteins on our shop online page that are available for curb-side pick-up. Check out our website and call us today.
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com