For a steak lover, there is nothing better than a thick cut. It can be tricky getting a thick steak cooked just the way you like it, so I thought it would be great to go over some of my best practices for the perfect thick steak.
Costco is a great source for nice thick steaks, but the local butcher can give you a cut that will make your mouth water.
We have to start with meat that is room temperature. You should take your steak out of the fridge and out on the counter for about 2 hours. Also, remove any plastic wrap and just leave the steaks out uncovered.
Turn the oven up to 450 degrees.
I take a deep dish and coat it generously with good extra virgin olive oil and sprinkle in coarse sea salt and coarse ground pepper. Place the steak in the dish and coat it generously on both sides.
In a cast iron skillet, sear both sides of the steak for 2 to 3 minutes on each side. Also, sear the sides of the steak too. The searing locks in the juices.
Place the cast iron skillet with the meat in it, into the preheated oven. Cook for 10 to 15 minutes, then remove from the oven and tent for 5 to 10 minutes.
Having a meat thermometer handy is a good idea. I like it rare and my meat temperature is 120 degrees. Medium would be 125 degrees to 130 degrees. Then slice and share!
I served it with a Cathedral Ridge 2015 Reserve Cabernet Sauvignon, baked potatoes and braised asparagus.