Not going to lie, cooking steak intimidated me for a long time. Plus, it’s not the cheapest meat so I never wanted to buy it to then mess it up when it came to the cooking process. We used to have a grill, which makes matters easier, but now that we’re in a small apartment with no grill (sigh), I was forced to either: A) Give up steak, B) Spend triple the $ at a restaurant, or C) Get creative.
If you’ve been following Basil Belle for any amount of time, you know we’re always up for a good challenge and won’t use the excuse of not having a gourmet set up at home. The hubs and I opted for option C and began tweaking our recipe and cooking process and ended up with a juicy, tender, and flavorful oven-cooked steak recipe that I’m excited to share with you!
Full disclosure: I’d been using my husband’s stainless steel beer mug as a meat tenderizer. Yikes! He wasn’t thrilled, and in my defense, that’s the only effective method I could use when we first moved into our apartment. Thankfully, I just picked up this inexpensive KitchenAid Meat Tenderizer
To start off, pick any cut of steak you like. I recommend sirloins, tri-tip, rib-eyes, or a filet if you have the cash. For this recipe, I’m using tri-tip because I like the flavor, it’s a marbled blend, and it was on sale (yay!).
I like to begin with the marinade and then tenderize the meat so the juices get pressed in, but feel free to tenderize the meat beforehand. Oh and if you have a Cast-Iron Skillet
Follow along with the recipe below and don’t be afraid to change things up as you become more comfortable and confident. Feel free to send questions and comments my way, too!
- 2 steaks medium sized, cut of your choice
- 2 Tbs olive oil
- 1/2 tsp dried rosemary
- 1 tsp garlic minced
- 2 tsp balsamic vinegar optional (I recommend the Napoleon brand)
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 2 tsp butter
- I like to start with the marinade and then tenderize the meat so the juices get pressed in, but feel free to tenderize the meat beforehand. Oh and if you have a cast iron pan, get that baby out! Place your steaks inside a ziplock bag and then add all the remaining ingredients except the butter.
- Close the bag, making sure all the air is out, and then pound the meat until it’s about ½ an inch thick. This really depends on the original thickness, but the goal is to tenderize the meat, which makes it a little flatter.
- Let the steaks sit in the fridge for at least 30 minutes. The longer it sits the better. Be sure to take it out 20-30 minutes prior to cooking so it can get closer to room temperature.
- Preheat your oven to 425 degrees.
- Heat your cast-iron skillet on medium-high heat and add the butter. Once the pan is hot, add the steaks and let cook 2 minutes per side.
- Place skillet into the oven and cook for about 5-6 minutes for medium/medium-rare.
- Remove from oven and let the steak sit for a few minutes. Do not cut into it until you’re ready to serve.
So there you have it! The oven method takes a little more prep, but it’s worth it in the end. Serve this up with some sautéed mushrooms and onions and some potatoes! Yum! As always, share your experience with us and check back for more mouthwatering recipes.
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