Step 1: Preheat The Oven And Pan

Set your oven to 500°F (260°C). Place your cast-iron skillet inside while the oven preheats. The goal here is extreme heat—this mimics the steak house broilers, which run at over 1800°F.

Step 2: Prep The Steaks

Pat your steaks completely dry with paper towels. This step is key to getting a good sear because moisture prevents browning. Brush both sides with melted butter. Season generously with kosher salt and freshly cracked black pepper. Let the steaks sit at room temperature for 20–30 minutes. This ensures even cooking.

Step 3: Sear The Steaks

Using oven mitts, carefully remove your skillet from the oven and place it on a high burner. Add a pat of butter. When it melts and foams, immediately place the steaks in the skillet. You should hear a loud sizzle—that’s flavor building. Sear for about 2–3 minutes per side until a golden crust forms.

Step 4: Finish In The Oven

Transfer the skillet back into the hot oven. Cook the steaks until they reach your preferred doneness, using a meat thermometer for accuracy:

Rare: 120°F (2–3 minutes)

Medium-rare: 130°F (4–5 minutes)

Medium: 140°F (6–7 minutes)

Medium-well: 150°F (8–9 minutes)

Step 5: Butter Baste And Rest

Once done, top each steak with a generous pat of butter. The butter should sizzle instantly on contact with the hot skillet. Move the steaks to a warm plate, cover lightly with foil, and let them rest for 5 minutes. This redistributes the juices.