So what did you get your dad for Father’s Day? My father is no longer with me but I vividly remember him pleading for no more ties or socks. Or coffee mugs. And how many golf balls do you really need when you no longer play? Father’s Day can be tricky because flowers and candy don’t quite make the cut. And if ties, socks, coffee mugs, and golf balls are off the table, what’s left? Dinner! Food always works!
So at my house, Father’s Day means steak. This is my husband Tony’s favorite meal. And typically when you think of fixing steak, grilling might be your preferred method. But that doesn’t work for Father’s Day for a couple reasons. First, while I am completely at home in the kitchen, the grill is totally Tony’s territory. And it’s not quite fair to ask him to grill his own Father’s Day dinner. Second, I recently learned how to sear steak on the stove and then finish it in the oven. No joke, it’s better than on the grill! Truly, this method can convert the most adamant grilled steak lover! And it’s super simple! So gather up a cast iron skillet, some olive oil, salt, and pepper, and let’s get cooking.
2 beef steaks at least 1 inch thick
2 teaspoons oil (I prefer olive oil)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons softened butter
1-2 cloves of garlic, finely chopped
Remove steaks from the refrigerator and let set at room temperature for at least 30 minutes. Rub each side with oil. Combine the salt and pepper and then rub into both sides of the steak.
Preheat your oven to 350 degrees. Preheat a cast iron skillet on high heat on the stove until smoking hot. It will take a few minutes but you will see smoke coming off of it. Be very careful! Sear the steaks in the pan for 2-3 minutes per side. If the steak has fat on the side, render the fat by searing it for 2-3 minutes as well.
Slide the skillet with the steaks into the oven to cook for about 6-12 minutes. Test with a meat thermometer for doneness. Medium rare is 135 degrees and is the ideal temp to bring out the flavor of the meat. Medium is 145 degrees. Remove steaks from the oven 5 degrees before desired doneness. While steaks are cooking, mix together softened butter and garlic. When steaks are pulled from the oven, top with butter and allow to rest for 10 minutes. The steak temp will continue to rise about 5 degrees as they rest.
I discovered this recipe along with a lot of great info about different meat grades and cuts at The Stay At Home Chef blog. Check it out at here. It’s most definitely worth the read.
Add some loaded baked potatoes and a Ceasar salad and wow, what a meal! Making dinner can be a fun family affair but be very, very careful with the hot skillet. Let the little ones focus on putting the baked potatoes fixings in bowls or helping with the salad. My kids loved adding the croutons and then tossing everything together. And just a side note, Marzetti Supreme Ceasar dressing is awesome! Find it in the produce section. I usually bake the potatoes before I begin the steak and then let them sit. The steak cooks quickly and the potatoes stay hot especially if you wrap them in foil or put them in a covered container.
Happy Father’s Day!