I don't think I will ever cook a steak the usual way ever again. This recipe couldn't be any easier and it is literally foolproof. I cooked three steaks for New Year's Eve and each one was perfection. It takes a bit more time than the regular way, but the extra time is completely hands off. Of course, my meat thermometer decided to stop working the night I made these, so I had to use an old school thermometer instead of the fancy remote control variety. The wire had completely severed on the remote, so I ordered a new one with a much heavier duty wire. This recipe is based off People Magazine (for real!)
2 rib eye or New York strip steaks (1 to 1 ½ inches thick)
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper
Preheat the oven to 250 degrees. Place a wire rack on a rimmed baking sheet and place the steaks on the rack. Season the steaks with the salt and pepper. Roast the steaks in the oven for 45 minutes to 1 hour, until an instant read thermometer reads 125 degrees. Remove from the oven, cover with foil and let rest for 5 minutes. Heat an iron skillet over high heat. Cook the steaks in the skillet one minute per side. Remove the steaks from the skillet, cover with foil and let rest for 10 minutes more. Serve.
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