Alright, let’s talk steak! You know, the kind that makes you close your eyes and just savor every single bite? Forget those complicated, hours-long recipes that leave you stressed. I’m talking about a steak so good, so ridiculously simple, yet so utterly delicious, that it deserves its own name. Meet The Professor steak. Seriously, this method is foolproof, and I first stumbled upon it years ago when I was absolutely swamped and needed a *wow* dinner without all the fuss. It’s become my go-to for impressing guests or just treating myself because, honestly, why wait? It’s pure steak perfection, simplified.
Why You’ll Love The Professor Steak
Honestly, this recipe has earned its name because it’s so smart and effective, it’s practically academic! Here’s why it’s my absolute favorite way to cook a steak:
- Seriously Speedy: We’re talking a delicious, perfectly cooked steak in about 20 minutes from start to finish. Perfect for those busy weeknights!
- Minimal Fuss, Maximum Flavor: The ingredient list is super short, but the flavor? Oh, it’s incredible. That sear locks in all the juicy goodness.
- Foolproof Results: Even if you’re new to cooking steak, this method is tough to mess up. The combined sear-and-roast technique gives you that perfect crust and tender interior every single time.
- Simple Ingredients Needed: You probably have most of what you need in your pantry right now! It’s all about quality basics.
Gather Your Ingredients for The Professor
Okay, so the beauty of The Professor steak is that it doesn’t ask for much. Just good quality basics! Here’s what you’ll need to grab:
- 1 (1.5 inch thick) Ribeye Steak: Seriously, go for a good cut! The thickness is important here; a thinner steak will cook too quickly. Ribeye has that fantastic marbling that just melts into pure deliciousness.
- 1 tablespoon Olive Oil: Any good olive oil will do. I like to use one that has a nice flavor on its own, but it’s not a deal-breaker.
- 1 teaspoon Salt: Use kosher salt or sea salt, something with a bit of texture is nice. Don’t be shy with it!
- 1 teaspoon Black Pepper: Freshly ground black pepper makes a world of difference. It’s got that punchy flavor that complements the steak perfectly. Toss out that dusty old pepper shaker!
That’s it! See? Told you it was simple.
Essential Equipment for Making The Professor
To pull off The Professor steak like a pro, you don’t need much! Seriously, a few key players are all you need:
- An Oven-Safe Skillet: Cast iron is my absolute favorite here. It gets screaming hot for that perfect sear and can go straight into the oven.
- Tongs: Good sturdy tongs are a must for safely flipping that beautiful steak.
- Meat Thermometer: Trust me on this one! It’s the easiest way to guarantee your steak is cooked to perfection, not over or underdone.
Step-by-Step Guide to The Professor Steak
Alright, ready to make some magic? This is where The Professor steak really shines. It’s surprisingly straightforward, trust me. You’ll want your oven preheated and ready to go!
Preheating and Preparation
First things first, get that oven preheating to 400°F (200°C). While it’s warming up, grab your gorgeous ribeye. A super important step here is to really pat it dry with paper towels. I mean *really* dry. Any moisture hiding on the surface is just going to steam the steak instead of searing it, and we want that amazing crust, right? It’s like prepping anything for a good sear, you want that surface as dry as can be.
Achieving the Perfect Sear for The Professor
Now, get your oven-safe skillet ripping hot over medium-high heat. Add that tablespoon of olive oil. You want it to shimmer – that’s your cue! Carefully lay the steak in the pan. Don’t you dare move it for a solid 2-3 minutes. That’s what builds that incredible, deep brown crust full of flavor. Flip it over, do the same on the other side. That beautiful sear is the foundation of why The Professor steak tastes like it came from a fancy steakhouse! It really locks in all those yummy beef juices for later, kind of like how this garlic butter steak gets its amazing crust.
Oven Roasting for Optimal Doneness
Once both sides have a gorgeous crust, it’s time to transfer that whole skillet right into your hot oven. For a lovely medium-rare, aim for about 5-7 minutes. If you like it more done, just let it hang out in there a bit longer. The absolute best way to know for sure? Grab a meat thermometer. Stick it in the thickest part — 130°F (54°C) is your sweet spot for medium-rare. It takes all the guesswork out!
The Crucial Resting Period for The Professor
This next part is non-negotiable for juicy steak heaven! Take that skillet out of the oven, carefully lift the steak out, and let it rest on a cutting board for a good 10 minutes. I know, I know, it’s torture waiting when it smells *this* good. But this resting time is key. It lets all those delicious juices redistribute throughout the meat, so every single bite of your The Professor steak is unbelievably tender and moist. Seriously, don’t skip this bit!
Tips for Success with The Professor Steak
Okay, so you’ve got the basic steps down for The Professor steak, but let me give you a couple of my favorite little tricks to make it truly restaurant-worthy. Trust me, these little touches are what elevate a good steak to an *amazing* steak.
1. Butter and Garlic Magic
So, remember that searing step? Here’s a pro move: in the last minute of searing, toss in about a tablespoon of butter, maybe a smashed clove of garlic (or two!), and a sprig of rosemary if you’re feeling fancy. Tilt the pan and just spoon that melty, garlicky butter all over the steak. It adds an incredible layer of flavor and richness that is just divine. It’s a little extra effort, but wow, does it pay off! It’s why I love a good steak so much, similar to how this crazy easy steak gets its amazing boost.
2. Quality Over Everything
I know I mentioned it before, but with a recipe this simple, the quality of your ingredients really shines through. For The Professor steak, I *really* recommend using a thicker cut, at least 1.5 inches. It’s much more forgiving and easier to get that perfect medium-rare without overcooking the outside. Also, don’t skimp on the salt and pepper – use freshly ground pepper for sure! It makes a surprising amount of difference to the final flavor.
3. Don’t Fear the Thermometer!
Seriously, I know some folks think using a meat thermometer is cheating, but for steak? It’s your best friend, especially when you’re learning. The times I gave you are just guidelines, and ovens can be quirky! Pulling your steak at the perfect temperature – 130°F for medium-rare, remember? – is the *ultimate* way to ensure you get that juicy, tender result every single time. It takes all the stress out of it!
Serving Suggestions for The Professor
So, you’ve got your perfectly cooked The Professor steak looking magnificent. Now, what do you serve with it? Honestly, because this steak is so robust and flavorful, it doesn’t need much fuss. I usually love keeping it simple. Some fluffy, buttery dinner rolls are always a winner to sop up any juices. A simple green salad with a light vinaigrette adds a nice freshness, or how about some roasted asparagus? It’s all about letting that amazing steak be the star!
Frequently Asked Questions about The Professor Steak
Got questions about making The Professor steak? I’ve got you covered! It’s such a straightforward recipe, but sometimes a little clarification goes a long way. Here are some things folks often ask me:
Can I use a different cut of steak with this method?
While The Professor steak recipe is designed with a thick-cut ribeye in mind (about 1.5 inches!), you can try it with other good-quality, thicker cuts like a New York strip or even a filet mignon. Just be extra careful with timing, as thinner steaks or different cuts will cook much faster. A meat thermometer is your best friend here to avoid overcooking!
How do I know when my steak is done if I don’t have a thermometer?
Oh, I get it! While a thermometer is the most accurate way, you can get a feel for it. For medium-rare after searing and roasting, it should feel springy but still have a little give when you gently press the center. Another trick is to lightly touch the raw steak with your finger – it should feel soft and squishy. Then touch the cooked steak; it should be firmer but still yield slightly. It takes practice though! My advice? Get that thermometer; it makes life so much easier for The Professor steak!
Can I make The Professor steak indoors without an oven-safe skillet?
Yes, you absolutely can! If you don’t have an oven-safe skillet, no worries. You’ll just need to sear your steak in a regular skillet first. Then, transfer it to a preheated baking sheet or a small oven-safe dish and pop that into your 400°F (200°C) oven to finish cooking. The key is still getting that great sear on the stovetop before roasting!
Nutritional Information (Estimate)
Just a heads-up, this info is an estimate, okay? Since we’re talking about a glorious steak cooked to perfection, the exact numbers can dance around a bit depending on the specific cut and any little extras you might add, like that butter and garlic I love. But generally, a single serving of The Professor steak is packed with protein and healthy fats!
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The Professor Steak
- Total Time: 20 min
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A classic steak preparation method.
Ingredients
- 1 (1.5 inch thick) Ribeye Steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the steak dry with paper towels.
- Season the steak generously on all sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Sear the steak for 2-3 minutes per side until a deep brown crust forms.
- Transfer the skillet to the preheated oven.
- Roast for 5-7 minutes for medium-rare, or longer for your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
- Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing.
Notes
- For an even better crust, you can add a tablespoon of butter and a clove of garlic to the pan during the last minute of searing.
- Resting the steak is crucial for juicy results.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan-Seared and Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 700
- Sugar: 0g
- Sodium: 1500mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 70g
- Cholesterol: 200mg
Keywords: steak, ribeye, beef, grilled, roasted, dinner, main course, professor steak