After searching for quite some time, trying different methods to prepare a “no pink” steak and getting tough/dry/rubbery – and somehow still bloody or pinkish – results, I think I’ve finally found it…
The best way to cook juicy, flavor-crusted well-done steaks at home. And, without a grill!
- A baking sheet with a fitting (non-stick) rack is required, something like this.
- Cooking times in the oven may vary. 15-20 minutes usually cooks away the pink for me but, it may take longer or shorter. Feel free to use a meat thermometer. I think 160° is considered to be well-done.
- Turn on the oven hood fan or open a window before searing the steaks. It gets a little smoky.
- One time, I was steak-hungry enough to warrant turning on the oven in the middle of August. I think I cut the (leaving the steaks out at room temperature) time to 30-40 minutes instead of the full 1 1/2 hours?
Okay, let’s get to it!
Here’s the recipe: (adapted from food.com by Kittencal)
Juicy, Well-done Steak
1 to 1 1/2 tablespoon vegetable oil
Approx. 1 lb. boneless rib-eye steak(s) (about 1 1 /2 to 2 inches thick)
fresh cracked black pepper (use as much as you want)
1 to 1 1/2 tablespoon unsalted butter
fresh chopped parsley (optional)
• Line the baking sheet with aluminum foil, and set the rack on top.
• Pat the meat dry using paper towels.
• Season the steak(s) with black pepper, then allow the meat to sit at room temperature for 1 to 1 1/2 hours. (I usually let it sit for the total 1 1/2 hours.)
• Preheat oven to 400° F.
• Over medium-high heat, heat the oil until it begins to lightly smoke.
• Sear the meat in the pan until a dark crust has formed (about 5-6 minutes per side).
• Remove pan from heat and transfer the steaks onto the wire rack, with the foil-lined pan beneath.
• Pop the pan in the oven and cook for about 15-20 minutes.
• Transfer the steak to a plate using tongs, and carefully drizzle the juices from the foil on top.
• Spread the top with unsalted butter, season to taste with salt, and garnish with a little parsley.
• Cover loosely with more foil and allow to rest about 5 minutes.
• Slice across the grain.