Here’s How I Cook Steak
Here’s How I Cook Steak 🥩 is a medium American recipe that serves 2. 800 calories per serving. Recipe by A.J. & Big Justice on YouTube.
Prep: 5 min | Cook: 25 min | Total: 40 min
Cost: $43.33 total, $21.67 per serving
Ingredients
- 2 pieces (12 oz each) Ribeye Steak (room temperature, about 1.5-2 inches thick)
- to taste sprinkle Pink Himalayan Salt (generously season both sides from a height)
- 1 tablespoon Olive Oil (for searing)
- 2 tablespoons Unsalted Butter (melt over rested steak)
- 1 piece Meat Thermometer (check internal temperature; target 135°F for medium‑rare)
Instructions
Season the Steaks
Place the steaks on a plate and generously sprinkle pink Himalayan salt over both sides, seasoning from a height to ensure even coverage.
Time: PT2M
Preheat Oven
Set the oven to 450°F and allow it to fully preheat while you prepare the pan.
Time: PT5M
Temperature: 450°F
Heat Skillet and Add Oil
Place the cast‑iron skillet on high heat for about 2 minutes, then add 1 tablespoon olive oil and swirl to coat.
Time: PT2M
Sear All Four Sides
Lay the steaks in the hot skillet without moving them. Sear each side for about 1 minute, standing the steak on its edge briefly to get grill marks on the sides.
Time: PT4M
Transfer to Oven – First Side
Using oven‑safe tongs, carefully move the skillet into the preheated oven and roast for 10 minutes.
Time: PT10M
Temperature: 450°F
Flip and Finish Cooking
Turn the steaks over and continue roasting for another 10 minutes, or until an instant‑read thermometer registers 135°F for medium‑rare.
Time: PT10M
Temperature: 450°F
Rest with Butter
Remove the steaks from the oven, place on a cutting board, and immediately top with 2 tablespoons butter, allowing it to melt while the meat rests for 5 minutes.
Time: PT5M
Slice and Serve
Slice the steak against the grain, arrange on plates, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 60g
- Carbohydrates
- 0g
- Fat
- 55g
- Fiber
- 0g
Dietary info: Gluten-Free, Keto, Paleo
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin, Filet mignon
- Instead of Pink Himalayan Salt: Sea salt, Kosher salt
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Unsalted Butter: Ghee, Clarified butter
- Instead of Meat Thermometer: Instant‑read thermometer
Equipment Needed
- Cast Iron Skillet
- Oven
- Tongs
- Cutting Board
- Chef's Knife
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Season the steaks generously with salt from a height.
- Sear all four sides in a hot skillet to develop a crust.
- Finish cooking in a 450°F oven for precise medium‑rare doneness.
- Rest the steak with butter for 5 minutes before slicing.
Chef Tips from the Video
- Use a cast‑iron skillet for the best heat retention and sear.
- Pat the steak dry with paper towels before seasoning for a better crust.
- Add a sprig of fresh thyme or rosemary to the butter for extra aroma.
Troubleshooting
Steak is overcooked and dry.
Reduce oven time by 2‑3 minutes per side and use a thermometer to pull the steak at 130‑135°F. Let it rest longer to retain juices.
Steak sticks to the pan and tears when flipping.
Make sure the pan is fully preheated and the oil is shimmering before adding the steak. Give the crust time to form before attempting to move it.
No crust formed on the sides.
Increase the initial sear time to 2 minutes per side and ensure the skillet is not crowded; excess moisture prevents browning.
Storage
Refrigerator: Store leftover steak in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks up to 1 hour ahead and let them sit at room temperature.
- Preheat the oven while the skillet is heating.
- Melt the butter in a small saucepan ahead of time for quick drizzling.
Frequently Asked Questions
What is the cultural significance of a pan‑seared, oven‑finished steak in American cuisine?
In American cooking, a well‑seared steak finished in the oven represents the classic steakhouse technique that balances a caramelized crust with a perfectly cooked interior, often served at celebrations and weekend meals.
How does the American tradition of steak differ between the Midwest and the South?
Midwestern steak culture often emphasizes dry‑aged beef and simple seasoning, while Southern traditions may incorporate butter‑basting, regional rubs, or serve the steak with sauces like chimichurri or peppercorn.
What regional variations exist for cooking steak in the United States?
Beyond the classic pan‑sear and oven finish, Texas favors charcoal grilling, New England may use a broiler, and the Pacific Northwest often highlights local, grass‑fed beef with minimal seasoning.
What occasions are steaks traditionally served at in American culture?
Steaks are popular for birthdays, anniversaries, holiday dinners, and casual weekend barbecues, symbolizing a treat or celebration in many American households.
What authentic ingredients are essential for a classic American steak, and what can be substituted?
The core ingredients are high‑quality beef, salt, a high‑smoke‑point oil, and butter. You can substitute sea salt for Himalayan salt, use vegetable oil instead of olive oil, or replace butter with ghee for a dairy‑free version.
What other American side dishes pair well with this pan‑seared steak?
Classic pairings include roasted potatoes, creamed spinach, grilled asparagus, or a simple mixed green salad with vinaigrette.
What makes this steak recipe special compared to other American steak methods?
The combination of a high‑heat sear to lock in flavor followed by a short, high‑temperature oven finish ensures a consistent medium‑rare interior while preserving a deep crust, a technique often used in professional kitchens.
What are the most common mistakes to avoid when making this pan‑seared steak?
Common errors include overcrowding the pan, not preheating the skillet, flipping too early, and overcooking in the oven. Each mistake can lead to a lack of crust or a dry interior.
Why does this recipe call for searing before finishing in the oven instead of cooking entirely on the stovetop?
Searing creates a Maillard‑brown crust that adds flavor and texture, while the oven provides even, controlled heat to bring the interior to the desired doneness without over‑cooking the exterior.
Can I make this steak ahead of time and how should I store it?
Yes, you can season the steaks up to a day ahead and keep them refrigerated uncovered. After cooking, let the steak cool, then store in an airtight container in the fridge for up to 3 days; reheat gently or enjoy cold.
What does the YouTube channel A.J. & Big Justice specialize in?
The YouTube channel A.J. & Big Justice focuses on straightforward, no‑nonsense cooking tutorials for classic American comfort foods, often emphasizing technique, timing, and practical kitchen hacks.
Last updated: September 6, 2026
