Name: Perfect Oven-Roasted Steak
Cook time: 21 min
Total time: 21 min
Yield: 2 Servings
Cuisine: American
Ingredients: 2 boneless New York strip steaks; 1 tsp salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tbsp extra-virgin olive oil; 1.5 teaspoons butter

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Perfect Oven-Roasted Steak

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Ingredients

Warning0 allergens identified

Perfect Oven-Roasted Steak

Instructions

Season the steaks on both sides with the salt, black pepper, and garlic powder. Allow them to rest at room temperature while the oven preheats.

Preheat the oven to 400°F.

Line a large baking sheet with parchment paper. Set aside.

Set a large skillet over high heat and add the oil and butter. Once the oil is very hot and shimmering, add the steaks. Sear steaks for 1 minute without moving. Flip and sear the other side for 45 seconds longer.

Transfer the seared steaks to the prepared baking sheet.

Roast the steaks on middle rack of oven until they reach desired level of doneness, 9-12 minutes. Allow the meat to reach an internal temperature of at least 130°F for a medium steak.

Check to see that steaks are done. Remove from oven or add time as needed.

Allow steaks to rest for 5 minutes before serving.

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Nutrition

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Tips & Tricks (5)

Room Temperature is Essential 🌡️
Remove steaks from the refrigerator 30-40 minutes before roasting to ensure even cooking throughout and prevent a cold center when the exterior reaches desired doneness.
Pre-Heat Your Pan First 🔥
Sear the steaks in a cast-iron skillet on the stovetop for 2-3 minutes per side before transferring to the oven for a flavorful crust that seals in juices.
Butter Basting in the Final Minutes ✨
During the last 2-3 minutes of roasting, spoon melted butter infused with garlic over the steaks repeatedly to create a luxurious crust and enhance flavor depth.
Use a Meat Thermometer for Precision 🎯
Insert a probe thermometer into the thickest part of the steak - target 130°F for medium-rare, as carryover cooking will raise it 5 degrees during resting.
Rest and Season Last 🧂
Always rest steaks for 5-8 minutes after cooking before seasoning with fleur de sel, allowing redistribution of juices and ensuring the salt adheres properly to the surface.