Ask me today after cooking one of the BEST STEAKS EVER and I will tell you that I can be convinced to give up my Weber for a cast iron pan…at least when it comes to steaks and chops.
This recipe is a significant find for all of my friends in the city who are apartment dwellers and have nothing but their oven to reply on to get them through a dinner party.
I was so impressed with this cooking method that I tried both a steak and a pork chop today just to be sure. The results were amazing!
The recipe is from Prime Steakhouse in Las Vegas and was featured on the cover of Saveur’s April issue. I loved the issue which focused on the culinary landscape in Las Vegas.
Don’t try and cook this recipe if you’ve had a glass of wine or two. This cooks at such high heat it demands your undivided attention.
Also make sure your steak is 2” thick. My butcher was out and all I could find was 1” so I had to adjust the cooking time accordingly. It was also the reason I cooked the 2” pork chop today. It cooked beautifully in 5 minutes on my stovetop and 7 minutes in my oven.
This method is so simple and my Le Creuset grill pan was the charm in the mix once again.Like anyone who has a celebrated recipe find, if I wake up in the morning and find this is all a dream, pinch me and haul out the BBQ.
1 2” thick porterhouse steak
Sea salt and fresh ground pepper
2 tsbp. Canola oil
4 tbsp. unsalted butter
6 sprigs thyme
Season steak with salt and pepper and let sit 30 minutes.
Heat oven to 500 degrees.
Heat a cast iron skillet on high. Add canola oil and when the pan almost smokes, add the steak and cook 5 minutes.
Flip the steak and place in the oven for 7-10 minutes longer.
Note: Watch your cooking time carefully. I determined the perfect cooking time for my oven was 5 minutes on the stovetop and 7 minutes in the oven. Get the timing down to a science.
Pour off the pan drippings and return to the stovetop. Melt butter. Add thyme and lemon and brown for about 4 minutes.
Serve butter and lemon over the steak.