Oven-Grilled Steak: The Mark Bittman Method for Unbeatable Results

There are few things that transport me back to my early days in the kitchen quite like the aroma of a perfectly seared steak. I remember countless evenings, after long shifts, when the only thing that would satisfy was a deeply flavorful, crusty steak. My first true revelation came not from a fancy restaurant, but from a simple, yet revolutionary, approach I discovered from Mark Bittman. The idea of achieving that coveted grill-like char, the rich, savory crust, and the tender, juicy interior, all within the confines of my home oven – it felt like culinary alchemy. This method, born out of necessity for those without a grill or during the bleakest of winter days, proves that exceptional steak is always within reach.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8–10 minutes
• Total Time: 18–20 minutes
• Servings: 4
• Yield: 4 steaks
• Dietary Type: Gluten-Free, Dairy-Free, Low-Carbohydrate

Ingredients

• 1 1⁄2 – 2 lbs New York strip steaks (or 1 1⁄2 – 2 lbs rib eye steaks)
• Salt, to taste
• Fresh ground black pepper, to taste

Equipment Needed

• Oven
• Cast-iron or other ovenproof heavy skillet (large enough to hold the steaks comfortably)
• Tongs

Instructions

The magic of this method lies in its brutal simplicity and intense heat, which mimics the searing power of a grill.

1. Preheat your oven to its absolute maximum setting. This means 500°F (260°C) or even higher if your oven is capable. Crucially, allow the oven to preheat for at least 20 minutes before you plan to cook the steaks. If your oven is equipped with a pizza stone, place it in the oven during this preheating period; this will help to create an even hotter surface for searing.

2. Prepare the steaks for their fiery baptism. While the oven is reaching its peak temperature, take your New York strip or rib eye steaks and season them generously on all sides with salt and fresh ground black pepper. Don’t be shy with the seasoning; the intense heat will help it adhere beautifully.

3. Begin the sear on the stovetop. About 10 minutes before you’re ready to serve, place your cast-iron skillet (or another heavy, ovenproof skillet) over high heat on your stovetop.

4. Wait for the pan to signal its readiness. Allow the skillet to heat for 2-3 minutes, or until it begins to emit faint wisps of smoke. This indicates it’s screaming hot and ready to impart that crucial sear.

5. Sear the steaks. Carefully place the seasoned steaks into the smoking hot skillet. Let them sit undisturbed for as long as you can tolerate the smoke, which is typically no more than 1 minute per side. The goal here is to create an immediate, intense crust.

6. Transfer to the oven. Immediately after searing one side on the stovetop, carefully transfer the skillet containing the steaks into the preheated oven. Roast for approximately 4 minutes, or until the bottom of the steak is beautifully browned and has developed a rich crust.

7. Flip and finish. Using tongs, carefully turn the steaks over to cook on the other side. Continue to cook in the oven for another 3-4 minutes, or until they reach your desired level of doneness. For a medium-rare steak, this would typically be an internal temperature of around 125-130°F (52-54°C). For medium, aim for 135-140°F (57-60°C). Remember that the steaks will continue to cook slightly as they rest.

8. Rest and serve. Once cooked, remove the skillet from the oven. Sprinkle with additional salt and pepper if desired, and serve immediately. The intense heat and short cooking time mean resting is essential to allow the juices to redistribute, ensuring a succulent bite.

Expert Tips & Tricks

• Choosing Your Cut: While New York strip and rib eye are excellent choices due to their marbling, this method works well with other thicker cuts like flank steak or even a flat iron steak. Just adjust the cooking time accordingly, as thinner cuts will cook faster.
• The Power of the Skillet: A cast-iron skillet is your best friend here. Its ability to retain and distribute heat is unparalleled, ensuring a consistent, powerful sear. If you don’t have cast iron, a heavy stainless steel or carbon steel pan will also work, but cast iron is truly optimal.
• Doneness is Key: Invest in a good instant-read meat thermometer. It’s the most reliable way to achieve your perfect steak doneness. For these quick-cooking steaks, probing the thickest part of the steak (avoiding bone or fat pockets) will give you the most accurate reading.
• Ventilation is Your Friend: This method produces a significant amount of smoke. Ensure your kitchen is well-ventilated by turning on your exhaust fan, opening a window, or even running a portable fan. It’s a small price to pay for steakhouse-quality results.
• Pre-Searing the Pan: Don’t skip the step of heating the skillet on the stovetop until it smokes. This initial high-heat sear is what creates that glorious, flavorful crust that is the hallmark of a perfectly cooked steak.

Serving & Storage Suggestions

This steak is best enjoyed immediately after it comes out of the oven. The intense sear and rapid cooking are designed for immediate gratification. Serve it simply, perhaps with a sprinkle of flaky sea salt and a grind of fresh black pepper. It pairs beautifully with a crisp green salad, roasted vegetables, or a simple baked potato.

Leftovers, if any, should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is to gently warm it in a skillet over medium-low heat with a splash of oil or butter, or in a low oven (around 250°F/120°C) until just warmed through. Avoid microwaving, as it can easily overcook and toughen the steak.

Nutritional Information

Here’s an approximate nutritional breakdown for a 6-ounce serving of New York strip steak cooked using this method:

Nutrient	Amount per Serving	% Daily Value
Calories	388 kcal
Calories from Fat	237 kcal
Total Fat	26.4 g	40%
Saturated Fat	10.6 g	53%
Cholesterol	137.8 mg	45%
Sodium	88.5 mg	3%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	35.1 g	70%

Nutritional values are estimates and can vary based on the specific cut of steak and portion size.

Variations & Substitutions

While the classic New York strip or rib eye is a treat, feel free to experiment:

• For a Leaner Cut: Try a well-marbled flank steak or skirt steak. Ensure you slice these cuts thinly against the grain after cooking to maximize tenderness.
• Herb Butter Finish: For an extra layer of flavor, melt a tablespoon or two of butter with finely chopped fresh herbs like rosemary, thyme, and garlic in a small pan. Spoon this fragrant butter over the steak just before serving.
• Spice It Up: Add a pinch of red pepper flakes to the salt and pepper seasoning for a subtle kick.

FAQs

Q: Why is preheating the oven to its maximum temperature so important?
A: The extremely high heat is crucial for mimicking the searing effect of a grill, creating a beautiful crust and locking in juices quickly.

Q: Can I use a regular non-stick skillet instead of cast iron?
A: While a cast-iron or heavy-duty ovenproof skillet is recommended for its heat retention, a heavy stainless steel pan can also work. Avoid non-stick skillets for this method, as they may not withstand the high temperatures or provide an adequate sear.

Q: How do I know when my steak is done?
A: The most accurate way is to use an instant-read meat thermometer. For medium-rare, aim for 125-130°F (52-54°C); for medium, 135-140°F (57-60°C). Visually, you’re looking for a deep brown crust and a slightly pink to red interior, depending on your preference.

Q: Will this method work for thicker cuts of steak (over 2 inches)?
A: For very thick cuts, you may need to adjust the oven cooking time. You might need to lower the oven temperature slightly after the initial sear to allow the interior to cook through without burning the exterior. A thermometer is essential here.

Q: What if my oven doesn’t go as high as 500°F?
A: Use the highest temperature your oven allows. While the results might be slightly less intensely seared, the principle of high heat followed by a quick roast will still yield delicious results.

Final Thoughts

The beauty of Mark Bittman’s oven-grilled steak method lies in its accessibility and its unwavering commitment to flavor. It’s a testament to the fact that you don’t need a backyard grill or specialized equipment to achieve a truly exceptional steak experience at home. This recipe is a gateway to confident steak cooking, empowering you to recreate those restaurant-worthy meals with simple ingredients and a touch of high heat. So, the next time a craving strikes, or the weather keeps you indoors, embrace this straightforward yet profoundly satisfying approach. Serve it with your favorite sides and savor every perfectly seared, juicy bite.