Recipe: 9-minute steak

This is a recipe I picked up from our COO. It is super-easy and quick, also works well if you are cooking for one. Since I do not have a propane grill (just a Weber Charcoal grill, nothing I want to light up past 8pm), this recipe works very well for me.
Excuse my non-existent plating skills.

To make this, you will need: a thick steak, salt, pepper, (and other seasoning if preferred), oil, butter, a stove, and a cast iron skillet.

9-Minute Steak

Buy a 1 to 1&1/4 inch Rib Eye or NY Steak (marblely…for this posting, I bought a boneless Prime Ribeye from Costco). Make sure the steak gets to room temperature before cooking.

Dry rub the steak. Pepper, salt, or any dry steak rub

Heat the oven to 400 degrees.

Heat a cast iron skillet on stove, add a little oil to skillet (just cover the bottom) – make sure it is hot.

Drop a pad of butter in then drop the steak on top of it.

Sear 90 seconds, flip it for another 90 seconds then put the whole skillet in the oven for 9 minutes (or 8 for more rare).


Served this with a Caprese Salad with Heirloom tomatoes. My plating skills… horrendous. Apologies. But it was great!

Looks delish, Veronica. Thanks for posting!

Steak and caprese . . . that’s my dinner tonight, except I’m firing up the Weber. I picked up an outrageous 1.75 pound bone-in rib steak yesterda, picked some heirlooms this morning and my basil is flourishing. I just have to run out for some mozzarella, or perhaps I’ll venture down to City Markup where the Pastaworks cheese counter advertises they’re now selling burrata.

Steve’s Cheese has it at Square Deal too.

You told me that, but apparently Pastaworks has it every day.

I would find out what day or days they actually get it in because burrata is so much better when it’s fresh. Steve’s brings it in once a week (alternates Thursdays-- one week from Italy, one week from a small producer in CA). I bought a couple at a time last summer, but the decline in freshness/quality is very noticeable with each day. Unless Pastaworks is bringing in fresh ones two or three times a week, which is certainly possible, they’re going to be a lot better on some days than others.

Sounds good and looks good.

I’m imagining a side pot going with a red wine reduction and some sauteed mushrooms poured over and around the steak about 3-4 minutes before pulling it out!