Cooking a thicker steak such as chateaubriand, london broil, filet mignon or a big, thick porterhouse!
- Preheat oven to 300 degrees fahrenheit
- Allow steak to thaw to room temp
- Season steak with olive oil, salt and pepper (optionally fresh garlic) or rub it with a rub and allow to rest for 1/2 hour (if rubbed add the oil to the pan, not the steak)
- Heat a cast iron pan or cast iron grill pan until you can't hold your hand 1 inch over the surface for more than 3 seconds.
- Add steak and cook until just lightly browned
- Flip and cook for only about 30 seconds or until a bit brown on the other side
- Place pan with steak in the oven
- Depending on the thickness your steak may take up to 15 minutes to finish
- Steak is done when you press it and it no longer feels mushy to the touch but is not too firm either
Conventional thinking says bring the steak to room temp. One of the things that happens when you do that is that some of the moisture is lost. Many lean meat people will cook their steak while still cold but not completely frozen. The problem with this method is that you cannot use timing to know when your steak is done because you cannot know exactly the starting temperature of the meat and the starting temp will influence the cooking time. So get good at watching your steaks and knowing when they are done. Regardless of the method you use. We use both and both methods result in juicy and tender steaks. Overcooking and not resting are the 2 things we find will degrade the quality of your cooked steak.