Missy, here (with apologies to our vegetarians). Last week when it was too cold to grill, I had a craving for a nice ribeye steak. So I decided to make it like I've seen on cooking shows on Food Network. And it's quick and easy! Perfect for Speedbo month!
Preheat oven to 425 degrees. If you're going to roast some veggies (see photo at the end), then put them in about 10-15 minutes before you start the steaks.
First, I've learned to splurge on a good cut when I'm really craving steak. I used to buy chuck steak, but this time I went for a ribeye. Let the meat come to room temperature for about 30 minutes. You can prep the veggies during this time (as well as pre-heat the oven). Then pat the steaks dry with a paper towel (important for getting a nice sear on it).
Season both sides generously with kosher salt and freshly ground pepper. Or use Montreal Steak Seasoning that I love.
Heat an oven-proof skillet on medium-high. Once it's hot, add some butter and olive oil.
Put steaks in hot skillet and sear for about 2-4 minutes on each side, depending on how thick they are. You want them nicely seared but not done all the way through.
Then pop the skillet into the pre-heated oven. Cook until desired doneness. You can check with a meat thermometer. I checked by feel. I think I cooked them about 6 to 7 minutes in the oven. And they were actually a little doner than my husband likes. But perfect for me! :)
I had the steak on the top rack and the veggies on the bottom. Everything was done together!
It's a quick, easy meal for a busy week.