Too hot to grill outside? Here’s another option to get your red meat fix! I found this recipe in a Men’s Fitness Magazine issue. (Yes, I enjoy that publication for the recipes and fitness tips.. wink wink!) Alton Brown from Food Network is the contributing author of this one, so I tweaked it a bit to make it my own…
Once I plated it, I was quite pleased with my mouth watering work of art. Your piece of meat should be an inch in a half thick (he recommended rib eye, I had organic grass fed NY sirloin on hand), Bring it to room temperature first by allowing it to sit for one hour before cooking. Quick roasting = juicier steak.
Place the empty cast iron skillet in the oven. Heat oven to 500 degrees. Once the oven reaches 500 degrees, remove the skillet and place on hot stovetop for 5 minutes. Lightly coat the steak with oil (here’s where I added a tiny bit of dry oregano) and place in the hot, dry skillet. Allow the meat to sit for 30seconds then flip for another 30seconds. Transfer to oven for 2 minutes, then flip with tongs for another 30min..for medium rare. Remove from oven, (I sprinkled with sea salt) let sit off the heat for about 2 to 5 minutes before cutting so more juices will be retained in the meat.
Note: this beauty turned out perfectly medium-rare, however not being a fan of bloody meat, I popped it back in the oven for another two minutes. Delicious!