Today was a meat and potatoes kind of day. It was a day when I had to convince myself that running over the jerk that just beat on my car was not worth it. It was a “good lord, the light JUST turned green… CHILL OUT” kind of day. It was a “I’ve never seen this stuff before in my life” kind of day when my statistics exam rolled around. It was a meat and potatoes kind of day.
My day was less than perfect, but yours is going to end on a high note. Because I am going to show you how to make the perfect steak. These steaks are so simple, requiring nothing but four ingredients if you don’t count salt and pepper. But they are just as good, if not better than a steak that you would order at your favorite steakhouse. I sear good quality steak fillets to create a golden brown crust to cover every inch of meat. I finish cooking the steaks in the oven with a pat of butter to keep them nice and moist. There is nothing better after having a hard day than to end it with one of these delicious steaks and a baked potato. Done. Go to bed.
- 4 (8 ounce) steak fillets
- ¼ cup vegetable oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons herbes de Provence
- ½ stick unsalted butter
- Preheat the oven to 400°F. Place a large ovenproof skillet over high heat. Brush the steaks with the vegetable oil and season on both sides with salt, pepper, and the herbs de Provence. Sear the steaks for about 2 minutes per side, until a golden brown crust forms. Top each steak with 1 tablespoon of butter and transfer to the oven. Roast for 10 to 15 minutes, until the steaks register 130°F on a meat thermometer for medium-rare. Transfer the steaks to a plate, tent with foil, and let rest for 10 minutes before serving.