I’m not a griller. I’m just not. It has fire… and gas. Fire and gas make explosions and I’m intimidated. So, when I want steak and the designated griller isn’t around or the weather is just too crummy, it’s the broiler to the rescue! This recipe has a very flavorful sautéed onion and mushroom topping that is almost better than the steak! Fair warning: the cast iron skillet produces A LOT of smoke when searing the steaks prior to oven cooking, so make sure you have an assistant to silence your smoke detectors!
- 3 steaks, room temperature (approx. 1 – 1 1/2 inch thick cuts, cuts such as filet mignon, rib eye, T-bone, strip steak, sirloin, or flank steak are great for this recipe)
- 2 Tbsp high heat oil (I prefer avocado oil, but any high heat oil will do just fine)
- 1 tsp sea salt (or seasoned salt of choice)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Sautéed Mushrooms and Onion
- 3 Tbsp butter
- 2 Tbsp Worcestershire Sauce
- 1 lb Baby Bella mushrooms, halved or quartered
- 1 Vidalia onion, sliced thin
- 3 cloves garlic, minced
- salt and pepper, to taste
- Preheat broiler on oven (I set mine to the default-500 degrees). Let the steaks rest on a plate until they reach room temperature.
- In a small bowl, prepare the seasoning by mixing the salt, pepper, and garlic powder until mixed well. Set aside.
- While the broiler is heating and the steaks are resting, chop the onion and Baby Bella mushrooms. Melt the butter over medium-high heat in a large skillet. Stir in the Worcestershire sauce. Add the mushrooms and cook until they begin to turn a light brown color (approx. 5 minutes). Stir the mushrooms about every minute or minute and a half to prevent burning. Add the onion and cook until the edges brown and become translucent (approx. another 5 minutes). Continue stirring every minute or minute and a half to prevent burning or sticking.
- Reduce heat to low the final minute and add the minced garlic, stirring continually. Add salt and pepper to taste. Set aside.
- Blot the steaks dry with paper towels and brush the oil onto all sides of the steaks. Sprinkle the seasoning mixture onto the steaks, covering all surfaces front and back.
- Heat a cast iron skillet on the stove on high for 6-8 minutes. Once the skillet is extremely hot, add the steaks and press the steaks onto the skillet to ensure the back of the steaks are seared. Cook the steaks in the pan for 30 seconds.
- Carefully flip the steaks and transfer the skillet to the oven. Broil the steaks for 3 minutes, then flip the steaks using tongs and continue baking for an additional 2-3 minutes.
- Continue this method of flipping the steaks every 2-3 minutes until the internal temperature reaches 5 degrees below the desired internal temperature, as the steaks will continue cooking after being removed from the oven.
- Once the steaks are cooked to 5 degrees below the desired internal temperature, immediately remove the pan from the oven and transfer the steaks to a clean plate. Brush any pan juices on to the steaks. Loosely tent the plate with aluminum foil and let the steaks rest for 3 minutes.
- Serve with prepared sautéed onion and mushrooms.