This skillet steak dinner is an all-in-one recipe that not only teaches you how to cook the perfect steak, but adds asparagus and mushrooms to make it a complete skillet meal.
What if I don’t have a cast iron or oven safe skillet?
If you don’t have a cast iron or oven-safe skillet, you can still make this recipe, but it will require more dishes and more time. All you need to do is sear the steak and vegetables in a frying pan, just as the recipe calls for. Then transfer all ingredients to an oven-safe dish, such as a skillet, to finish cooking in the oven.
What steaks can I use in this recipe?
The steaks in the photos and videos for this recipe are New York steaks. This recipe also works for other steaks such as ribeye, filet mignon, and sirloin steak. Just make sure the steak will fit in your pan.
What if you want your steak to be well done?
For the best mouthwatering steaks, medium rare is recommended, but we also understand that many people prefer their steaks well done. For a well-done steak, cook the steak until the internal temperature reaches 150 degrees Fahrenheit.
What are the different grades of beef?
Steaks in American supermarkets are divided into three grades: Choice, Choice and Priority. Within each of these grades, there is also a range of qualities. The choice is usually the sale price or the grade of the advertised meat. Choice grade is just above what the USDA considers edible. So if you buy select grade meat, don’t be surprised when it’s not that good. It’s always worth paying the extra pound for Choice grade. If it is a select grade, it will be advertised and indicated somewhere on the label or packaging. If your supermarket sells Prime tier items, you’re in luck!
Pro tip: Buy prime or prime steak for best results.
If you liked this recipe, you might also be interested in these other delicious beef recipes:
- 2 new york steak 2 inches thick
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon White pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 2 tablespoon butter Divided into
- 4 ounce mushroom stationed
- 1/2 pound asparagus Trimmed
- extra salt and pepper to taste
Remove steaks from refrigerator and any packaging, and let rest at room temperature for at least 30 minutes.
Combine salt, pepper, onion powder, and garlic powder in a small bowl. Rub both sides of each steak with the rubbing mixture.
Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking. Add 1 tablespoon canola oil and 1 tablespoon butter. Sear the steaks in the hot skillet for 2-3 minutes per side. Turn the steak over and render the fat by searing it for 2-3 minutes. Remove steaks from pan and set aside briefly.
Add remaining butter to mushrooms and asparagus. Season with salt and pepper, then add oil and butter and cook over medium-high heat for 2 minutes. Slide to the side and return the steak to the pan.
Slide the pan into the preheated oven to finish cooking, about 10-15 minutes on medium rare. Use a meat thermometer for accuracy.