Grilling Season Is Over But You Can Still Make Perfect Steaks Indoors

By on October 31, 2017

Sara Remington for

Serves: 2 | Serving Size: 1 NY Strip, Ribeye, T-Bone, or Porterhouse Approximately 1.5″ Thick


∙ 1 lb NY Strip, Ribeye, T-Bone, or Porterhouse Approximately 1.5″ Thick
∙ Peanut, Sesame, or Vegetable Oil (avoid olive, canola and grape seed oils due to a low smoke point*)
∙ 3 tbsp butter, cut into chunks
∙ 2 cloves garlic, crushed and peeled
∙ Fresh thyme (optional)


1. Oil and Season with Salt and Pepper
After seasoning set the steaks on a ‘wire rack’ and place it uncovered in the refrigerator. Allow a minimum of 12 hours before cooking, this allows salt to be absorbed which extracts the natural flavor of the meat.

2. Let the Meat Rest
Remove the meat from the refrigerator to room temperature for at least an hour. This will allow the cut to cook more evenly.

3. Sear Each Side Quickly
Set a heavy pan (cast iron is preferable) over high heat for five minutes. Coat it with oil, then lay the steak in the pan and cook for one minute. Flip the steak — it should be light golden — and sear the other side for one minute. A little smoke is unavoidable, but using a splatter screen will reduce most of the mess.

4. Flip Your Steak Every 30 Seconds
It’s certainly tedious but it’s necessary to give your steak proper caramelization and even cooking.

5. Baste it in Butter
When the steaks are within 3 to 5 minutes of the desired temperature (optimally med-rare to medium) add the butter (not margarine), garlic, and thyme. Continuously tilt the pan and spoon the butter on top of the steak for 1 to 2 minutes, up to the butter browning.

6. Let The Steaks Rest
DO NOT cut into the steak within 5 minutes of cooking it. Cutting into it will cause the juices to leak which will potentially cause the steak to taste dry.

(sources: Men’s Journal | Mayo Clinic)

* Mayo Clinic: An oil’s smoke point is the temperature at which it will start to smoke and break down. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste.