How To: Cook a Bone-In THICK Steak (Stove to Oven)

Honestly, these steaks should be referred to as THICC. They were no less than 3 inches thick.

I was actually borderline scared to cook them, for fear that they would come out burnt on the outside and basically raw on the inside. But then I remembered that I got some pro tips from Pat LaFrieda, meaning the steak overlords were sending their blessings upon my home. And even more importantly, upon my steaks.

Either way, when I think of Father’s Day, I think of steak dinners. So I recreated a little steakhouse vibe at home, starting with these bone-in NY strip steaks from Pat LaFrieda. I had to let them cook for longer than normal (12-13 mins) for medium rare, but I realize this level of girth on a steak is not really normal either.

The best part about this recipe is that it’s EASY. I love an uncomplicated recipe and I decided all these babies needed was a generous helping of salt, pepper, herb butter, and a cast iron skillet.

Big thanks to Pat LaFrieda for sending these guys through! And may I remind you that this is not a sponsored post, I was not paid, I just really felt compelled to share this method with you because I could NOT find a decent recipe online. I’m sure there are plenty, but how do you know who to trust? Me. You trust ME. That’s obviously the answer here.

Ingredients

  • 2 thick bone-in rib eye, strip, or shell steaks
  • 2 tbsp vegetable oil, divided
  • Kosher salt
  • Fresh cracked black pepper
  • 2 tbsp unsalted butter, divided
  • 2 cloves of garlic, smashed

Herb Butter

  • 1/2 stick softened, unsalted butter
  • 2 sprigs fresh thyme, leaves removed
  • 1 stalk of rosemary, chopped
  • Small bunch of parsley, chopped
  • 1/2 tsp Kosher salt
  • Freshly cracked black pepper

Cooking Thick Steaks - Stovetop to Oven

  1. Preheat oven to 450.
  2. Let your steaks come to room temperature. No one wants a cold steak on a hot pan – talk about uneven cooking. Season liberally with the vegetable oil, Kosher salt, and freshly cracked black pepper.
  3. Put together the herb butter by combining all ingredients in a bowl. Season with the salt and pepper.
  4. Heat your cast iron skillet over medium-high heat. When the pans are nice and hot, add the steaks and don’t touch for 4-5 mins. Flip once and don’t touch again for another 4 mins.
  5. Add 1 tbsp of butter and a garlic clove to each steak pan. Transfer the pans to the oven and let cook for an additional 7-10 mins. Ideally you want the meat thermometer to read 130-135 degrees for rare/medium rare, so it will depend on the thickness.
  6. Remove from the oven and top with a bit of herb butter. The aroma will make you drool on yourself. Just let the meat rest for 5 mins or so to retain the juices, then slice and serve.
  7. You’re welcome.

2 Comments

  1. Actual Recipe Developer

    I like you. But this is not your lane. This recipe is loaded with inaccuracies and bad cooking. Even your mid rare temps are off and don’t account for carry over, that’s why your steak looks hammered in the pic. . Your resting time is off, that’s why the plate is covered is juice. From putting oil on the steak first, the oven temp and the terrible sear. Please, do what you’re good at and take the photos. Leave the recipe development to people who actually have taken the time to learn this stuff and put in the work.

    • Hmm I’ve actually taken many cooking classes and this method was taught to me by a professional. Just because you cook it differently doesn’t mean I don’t know what I’m doing. It tasted great. I’ll give you the juice problem in that one photo, but that was because I was rushing to get the photos done and the dinner on the table. Normally I would let it rest longer. The temps are right, not sure what you’re talking about. I have a food handler’s license and have been tested on this stuff.

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