Heritage Meats Pan-Fried and Oven-Finished Premium Steak

Directions

1. Set fresh ribeye or New York steaks (I use our standard 1 ¼” steaks) on a platter, tray, or plastic board and allow them to approach room temperature.
2. Blot steaks on all sides with a paper towel to dry the exterior.
3. Rub steaks with a high smoke point oil (canola). Season your steaks heavily to taste with salt, black pepper, and dust with garlic powder.
4. Preheat oven to 400 degrees Fahrenheit.
5. Heat a large skillet over medium-high heat (you want to sear the exterior of the steak to a crusty finish!)
6. Add and melt butter or bacon grease (most of this stays in the pan, but it will flavor your steak so don’t skimp!)
7. When butter is hot, but not browned or burnt, add your seasoned steaks, make sure to ensure there is space between them—they will cook better in a pan that isn’t too crowded.
8. Sear your steaks for 3-4 minutes to ensure a nice brown crusted finish on the first side (you can reduce this time by a minute for thinner steaks or longer for thicker steak).
9. Flip your steaks (at this stage it is optional to add 2-4 crushed garlic cloves to the edge of the pan), tilt the pan and use a metal spoon to drizzle the hot butter or grease over your steaks as they continue to cook for another 3-4 minutes.
10. Remove steaks from skillet and place them on a foiled baking sheet.
11. Place the sheet in the oven and set a timer for 4 minutes or about 125 degrees Fahrenheit for rare steaks, 6 minutes or about 130 degrees Fahrenheit for medium rare. I personally feel it is unethical to cook a great steak more than this, but you can add a minute to hit medium or add yet another to hit medium-well/well done—it is your steak and your decision to make!
12. Remove steaks from baking tray, cover with foil (shiny side down!), and allow to rest for 7-10 minutes before serving.
13. Enjoy or serve with our finishing butter.