Oven Roasted NY Club Steaks
Difficulty: Intermediate
Cook Time: 45 min
Serves: 2
Attribute: Draeger’s Cooking School
Ingredients
- 2 USDA Prime New York Club Steaks
- 1 teaspoon Salt
- 1 Teaspoon Pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons canola or vegetable oil
- 3 tablespoons butter
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Directions
Preheat your oven to 200°F. Mix the salt, pepper, garlic powder and onion powder together in a bowl. Generously season both sides of the steaks. Warm your choice of oil on the stove top in an oven-safe pan or cast iron over high heat. Note, we do not recommend using olive oil because the smoke point is lower and will smoke before reaching the correct cooking temperature.
On the stove top, sear your steaks for just under a minute on one side, then flip and add the butter, rosemary and thyme to the pan. Baste the top using a large spoon. Remove from the stove and place the entire pan in the oven. Set your timer for 30 minutes, or until the internal temperature is 125°F internally for steaks that are medium-rare. Cook longer for a more well-done steak. Rest the steak on a cutting board or wire rack for about 10 minutes after pulling it out of the oven.
*Pro Tip: If you slice the steaks before the resting period, you will sacrifice some of the delicious juices of the steaks.
