2 (about 8–10 ounces each) boneless Strip Steaks, cut 1-inch thick
1-2 tablespoons canola oil (or avocado oil)
Garlic Seasoning Salt:
4 teaspoons dried rosemary
1 teaspoons dried oregano
1 teaspoon onion granules
2 tablespoons kosher salt
1 tablespoon black pepper
4 teaspoons garlic powder
1/4 teaspoon smoked paprika
- Allow steak to rest for up to 30 minutes to come to room temperature. Preheat the oven to 425 degrees F.
- In a small food processor or spice grinder, pulse the rosemary, oregano, and onion granules to break them down to a similar size as the kosher salt. In a small bowl, combine the rosemary, oregano, onion granules, salt, black pepper, garlic powder, and paprika.
- Pat the steak dry with paper towels. Trim off excess fat, if desired. Rub seasoning blend on both sides evenly.
- Place cast-iron skillet stovetop over high heat. Add 1-2 tablespoons of canola oil and allow to heat until shiny and glistening. Using tongs, place the steak in the center of the pan. Sear for about 1 minute, until a nice browned sear and the steak is easily able to move in the pan. Then flip and sear the other side until browned.
- Using oven mitts, transfer the steak in the cast-iron skillet into the oven. Cook for 7 minutes and take the temperature by placing the instant-read thermometer horizontally from the side so it penetrates into the thickest part of the steak. Cook for temperature vs. time. The USDA recommends cooking until 145 degrees F for medium-rare. Adjust cooking time until the desired temperature is reached.
- Using tongs, remove steak from the pan onto a clean cutting board. Tent with aluminum foil and allow the steak to rest 5-10 minutes.
- Slice the steak across the grain and serve immediately.
Keywords: steak, strip steak, beef, dinner, cast iron