This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.


Recipe Summary

5 mins
1 hr
40 mins
1 hr 45 mins
2 steaks


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.

  • Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.

  • Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.

  • Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.

  • Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.

  • Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.

  • Serve steaks whole or sliced, finished with sea salt flakes.

Cook's Notes:

Remember to go with the best-quality steak to get the most satisfying results! NY strip steaks can be used instead of rib-eyes.

Substitute refined avocado oil for the canola if desired. An oil with a high smoke point is required.

This recipe should not be used on steaks less than 1 1/2 inches thick simply because they will cook too fast.

Nutrition Facts

568 calories; protein 20.7g; carbohydrates 5.8g; fat 52.1g; cholesterol 123.1mg; sodium 5964.3mg. Full Nutrition