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JOE CLOUD'S OVEN-FINISHED RIB STEAK |
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When grilling outdoors isn't an option, this is a great alternative that produces a great steak. It may take a few tries before you discover the exact combination of pan time and oven time that yields a steak cooked as you like it, but once perfected, you'll get a juicy steak every time.
1-inch-thick bone-in rib steak (a rib-eye or strip steak would work as well)
Salt and pepper
2 tsp chopped rosemary
Extra-virgin olive oil
Rub steak with salt and pepper, a little chopped rosemary, and a bit of olive oil. Let rest. In the meantime, preheat the oven to 350 degrees, and heat a good-sized cast-iron frying pan almost to white hot. The skillet should be large enough that the steaks are not crowded. Cook about 4 minutes on the first side, then flip and place in the oven. Cook about 10 to 15 minutes, depending on the degree of doneness you prefer (using a meat thermometer, the beef should register 145 F for medium-rare, 160 F for medium, and 170 F for well-done). Remove from oven, cover with foil and let rest for another 5 minutes. Serve.
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