Ribeyes on cutting board

Recipe: Rainy day steaks

Rainy Day Steaks (Quick and Easy)

Rainy Day Steaks

Grill party rained out, or simply too cold to grill? Here are two options for the perfect grill-less steaks.

Author: Moody's Foodie
  • 2 12 ounce Moody’s Premium Indiana Ribeyes or New York strip steaks
  • 2 tablespoons good cooking oil
  • kosher salt and freshly ground pepper to taste
  • 2 tablespoons of butter
Instructions for Option 1:
  1. Preheat oven to 250°F. Rub steaks with 1 tablespoon of cooking oil and season with salt and pepper. Place the steaks on a rack over a baking sheet. Roast the steaks in the center of the oven for about 20 minutes for medium-rare. Remove from oven.
  2. Heat 1 tablespoon cooking oil in a skillet over high heat. Add steaks and sear until deep brown and crisp, about 2 to 3 minutes per side. (You can hold the steaks on their side to sear the edges.) Remove and platter; add a tablespoon of butter to each. Cover and let rest for 5 minutes.

  3. Serve and enjoy being out of the rain and cold with a good, tasty steak.
Instructions for Option 2:
  1. Allow steaks to come to room temperature. (about 1 hour)

  2. Pat steaks dry with paper towel and then rub all over with cooking oil.

  3. Season generously with coarse salt and freshly ground pepper.

  4. Preheat skillet for at least 5 minutes and then add the remaining cooking oil; it should begin smoking.

  5. Carefully add the steaks to avoid splatter and cook without turning until deeply browned and crusty – about 4 – 5 minutes depending on thickness. I use 1 ¼ to 1 ½ inch steaks.

  6. Flip the steak and cook until browned on the second side – about 2 – 4 minutes.

  7. Remove from pan and platter.

  8. Add 1 tablespoon of butter to each steak, tent and allow to rest for 5 minutes.

Recipe Notes

Cook’s notes: some folks swear by doing the option 1 recipe in reverse; searing first then roasting in the oven. Tell you what, during the long winter try it both ways!

More tips: Allow your steaks to come to room temperature before cooking; about 1 hour out of the fridge. If the center is too cold, your steak will cook unevenly. Before seasoning, pat the steaks dry (try to eliminate any moisture) then rub in the cooking oil and apply your seasoning. Salt. Some folks avoid using too much salt but salt serves two functions: it browns the meat and brings out the flavor and helps create the crispy crust. Preheat your pan, it’s got to be really hot. Take a dash of water and toss into the pan; if it hisses and evaporates, it’s hot enough. Don’t be afraid of high heat for searing your steaks; if the pan isn’t hot enough you won’t get the crust and you may well be disappointed.