Maxwell Ryan is the founder of Apartment Therapy and The Kitchn, a web magazine about home cooking and kitchen design. Visit PEOPLE.com Wednesdays for his spins on celebrity recipes and more.
I love a great, grilled steak outside during the summer, but do I have to wait ’til spring now that it’s getting cold again?
Not at all. This week I’ve taken Tom Colicchio’s awesome Grilled Hanger Steak recipe and adapted it to be “grilled” in a cast iron pan. Using the tremendous heat abilities of cast iron—which gets way hotter than your typical aluminum or stainless steel pan—you can mimic the way steak cooks on a grill, so that it is crispy and done on the outside while juicy and tender on the inside.
Add an easy mushroom sauce (can’t do that on a grill) and you’ve got a winner for the next six months, not to mention an easy go-to recipe for a spontaneous mid-week date night. Enjoy!
Oven-Roasted Steak with Easy Mushroom Pan Sauce
1 lb. rib-eye steak, 1-1½ inches thick
1 tbsp. extra virgin olive oil
1 small yellow onion, diced
8 oz. baby bella or cremini mushrooms, thinly sliced
1 tbsp. canola oil
½ cup red wine
½ cup chicken broth
1 tsp. fresh thyme
Salt and pepper, to taste
1. Remove the steak from its packaging and blot it dry with a paper towel. Let it sit at room temperature to warm while preparing the onions and mushrooms.
2. In a cast iron skillet over medium-high heat, warm the olive oil. Add the onion, the mushrooms and a generous sprinkle of salt. Cook until the onions are translucent and the mushrooms are tender and golden, 8-10 minutes. Transfer the onion-mushroom mixture to a clean bowl and set aside.
3. Turn on your oven’s broiler and place an oven rack 6-8 inches below the broiler element.
4. Brush canola oil over both sides of the steak and season generously with salt and pepper. Wipe the cast iron skillet clean and heat over high heat. When a flick of water evaporates immediately on contact with the hot pan, carefully lift the steak and lay it in the center of the pan. It should sizzle immediately.
5. Cook the steak for 30 seconds, then flip it over. Cook the steak for another 30 seconds on the stovetop and then, using oven mitts, open the oven and slide the skillet with the steak beneath the broiler. Cook the steak for 2 minutes under the broiler. Using oven mitts and tongs, open the oven and flip the steak again. Cook for 2 more minutes. At this point, the steak is medium-rare. If you prefer medium-cooked steak, add an additional 2 minutes of oven time.
6. Remove the skillet from the oven. Transfer the steak to a cutting board and cover loosely with aluminum foil. Let the steak rest 5-10 minutes.
7. While the steak is resting, heat the skillet over medium-high heat. Add the wine and chicken broth. As the liquids bubble and reduce, use a stiff spatula to scrape the steak drippings from the bottom of the pan. When the sauce has reduced by about a third, add the thyme, a pinch of salt and the reserved onion-mushroom mixture. Cook enough to re-warm the onions and mushroom. Add salt or pepper as desired.
8. Slice the steak against the grain into thin pieces and divide between two serving plates. Spoon the onions and mushrooms over the steak, drizzle with the sauce and serve.