Steak, seared hard in a home oven
A good crust needs a surface far hotter than most pans reach on a home hob, and a lot of stored heat so the pan does not cool the moment the steak lands. A steel plate preheated in the oven has both. With the grill on above, the steak sears from both sides at once, and the smoke stays in the oven instead of filling the kitchen.
What you need
- A ribeye or striploin about 3cm thick, around 400g
- Salt, and black pepper
- A spoon of neutral oil
- 30g butter, a few sprigs of thyme and two cloves of garlic, to finish
Before you start
Salt the steak generously at least 45 minutes ahead, or the night before, uncovered in the fridge. Salt pulls moisture to the surface, then it is reabsorbed, and the dry surface is what browns. Take it out of the fridge while the plate heats.
Put the plate on the top rack, about 10cm under the grill, and heat the oven to maximum for 45 minutes. Switch the grill on for the last ten.
The sear
Pat the steak dry, rub it with a little oil and lay it on the plate. Close the door. After two to three minutes turn it over; it should release on its own with a deep brown crust. Give it another two to three minutes.
For medium-rare, take it out at 52°C in the thickest part. Without a thermometer, it should feel like the base of your thumb when you touch thumb to middle finger.
Rest and finish
Move it to a board, put the butter, thyme and crushed garlic on top, and let it rest five minutes while the butter melts over it. Slice across the grain.
Open a window or turn the extractor on when you open the oven door. Searing anything this hot makes some smoke.
Salt it early, dry it well, and give the plate the full 45 minutes with the grill on at the end.