How To: Cook a Bone-In THICK Steak (Stove to Oven)

• 2 thick bone-in rib eye, strip, or shell steaks
• 2 tbsp vegetable oil, divided

Kosher salt

Fresh cracked black pepper

• 2 tbsp unsalted butter, divided
• 2 cloves of garlic, smashed
• 1/2 stick softened, unsalted butter
• 2 sprigs fresh thyme, leaves removed
• 1 stalk of rosemary, chopped

Small bunch of parsley, chopped

• 1/2 tsp Kosher salt

Freshly cracked black pepper

1. COOKING THICK STEAKS - STOVETOP TO OVEN
2. Preheat oven to 450.
3. Let your steaks come to room temperature. No one wants a cold steak on a hot pan – talk about uneven cooking. Season liberally with the vegetable oil, Kosher salt, and freshly cracked black pepper.
4. Put together the herb butter by combining all ingredients in a bowl. Season with the salt and pepper.
5. Heat your cast iron skillet over medium-high heat. When the pans are nice and hot, add the steaks and don’t touch for 4-5 mins. Flip once and don’t touch again for another 4 mins.
6. Add 1 tbsp of butter and a garlic clove to each steak pan. Transfer the pans to the oven and let cook for an additional 7-10 mins. Ideally you want the meat thermometer to read 135-140 degrees for medium rare, so it will depend on the thickness.
7. Remove from the oven and top with a bit of herb butter. The aroma will make you drool on yourself. Just let the meat rest for 5 mins or so to retain the juices, then slice and serve.
8. You’re welcome.