Perhaps I have been watching way too many cooking videos during this whole pandemic, but I have upped my steak game a good amount. I know if I had a real and proper grill then perhaps my steaks would be elevated so much more, but as for now, I have my trusty skillet and an oldish oven. So let's make it work.
The idea was to cook the steaks in the oven unit the temperature registered as rare. Then we take them out and move them to a piping hot skillet to get a nice sear and to baste the steaks with butter, garlic and thyme. Let's see how that went down!
First we had to season them with salt and black pepper. I was pretty generous. This is an hour after seasoning, the salt was already well absorbed by the meat.
In with the meat probe and into the oven!
They look so sad with no crust or sear. =(
The little one was aiming for well done, the 2nd and 3rd one I was shooting for rare, before hitting the skillet.
After the oven, it was time to put some color on them. Into the hot skillet they went. Butter basting as I went along.
I was extremely happy with my doneness but as we had to wait a while for some late guests, the steak already cooled a bit too much has the juices were not as runny and juicy as they should be. Still, it was a pretty decent steak!
The final product was a little dry and cooled down quite a bit, but still amazing!