Who doesn’t love steak? Well, some people might not prefer it, but many do. Every now and then I will go out and have a great dinner at some restaurant, but more often than not, I crave steak – but not the price of steak out. Making a steak dinner at home can be an economical choice, plus once you have mastered your technique – you can experiment with some great steak additions like a compound butter, or chimichurri sauce.
I’m lucky enough to work at a place where I can get great cuts of meat, so I chose two New York Strip Steaks, that looked nice, grabbed a bunch of broccoli rabe, a few potatoes and off I went to cook them up.
When you’re ready to start dinner, turn your oven on to 425 degrees. (Make note, you’re going to want to make sure that your oven is fairly clean. Anything on the bottom is going to make a lot of smoke. I am notorious for setting off my fire alarms on steak night) It’s nice to be able to cook the whole dinner in the oven. It’s nice to use a grill, but I just didn’t feel like setting it up that night.
Once the oven is pre-heated the first thing you’re going to want to put in is the potatoes. I chose smaller potatoes, so quartering them was all I needed to do to get them to a size that would roast quickly. I sprinkled them with salt, pepper, and paprika and then coated them with a few tablespoons of sunflower oil. Make sure you spray your pan with non-stick spray. Generally the potatoes wouldn’t stick, but it’s always nice to know that they won’t stick. I use just a little sheet pan. Put them right into the oven.
Now it’s time to start the steak. Take a heavy bottomed skillet and put it on the stove to pre heat over a medium heat. You want your pan to be pretty hot – doesn’t have to be smoking hot, but pretty hot. Rub your steaks with salt pepper and a little bit of sunflower oil. (Sunflower oil has a pretty high smoke point)
So each steak will have one side that has a strip of fat on it. Not the top side or the bottom side, but literally one of the sides of the steak. This is the first part that we are going to brown. I like to really start to render that fat and make it crispy. Let that side brown for a few minutes.
Once you have browned the fat side of the steak, go ahead and place the steaks down onto the pan and start to brown them normally. The great thing about cooking steaks in the oven, is that this part is really just for color. Once you have achieved a nice browning on the steak go ahead and flip it over one more time, but this time instead of putting the pan back on the top of the stove, put the whole thing in the oven. and set a timer for 8 minutes. If you have chose fairly thick steaks set your timer for 10 minutes.
While your steaks are cooking, you can prepare your broccoli rabe. I usually strip off most of the leaves and cut the stems so that they are just an inch or two long. Toss them in sunflower oil and salt and pepper. Just have them on hand and ready.
Once your timer has gone off, take a meat thermometer and see where it is. I was at 107 degrees. I knew that I wanted one of the steaks fairly rare but that is about 135 degrees. I wanted mine to be more around 145-150 ish. Just a little pink in the center. So at 425 degrees, rising from 107 – 135 degrees is gonna happen pretty fast. I set a timer for 3 minutes and I was there. I just removed that steak from the pan and put it on a plate to rest with some aluminum foil over it. I put my steak back in the oven to cook a little more.
The broccoli rabe is only going to take about 10 minutes to cook at 425, so once I took the first steak out, I put the broccoli into the oven. I took a look at the potatoes and they seemed like they were going to be done right along with the ten minutes for the broccoli rabe. My steak however was only going to need another 2 or 3 minutes to get to it’s temperature. So it was going to need to be removed before the potatoes and vegetable were done.
Once the ten minutes is up, all you need to do is plate. The broccoli rabe is really a focal point, so I like to drape it all fancy pants over the steak. It really does look pretty nice on the plate. The few leaves left on, become quite crunchy and tasty.
So I hope that makes steak dinner a little easier for you, the key to cooking a great steak? A meat thermometer. It’s important that you aren’t guessing at the internal temperature, you really need the thermometer to tell you exactly what the internal temperature is.