This is how I like to cook all of our steaks on the farm. Simple, quick, and totally delicious.We have an abundance of Rib Steaks, TBones, and Porterhouse steaks. This technique works great with pork chops as well.

prep: 15 mins

total: 30 mins

serves: 4


  • 1TBS lard or vegetable oil (something that is good for high heat)
  • coarse salt and cracked pepper
  • 1 Rib Steak or TBone 1.5-2lbs (at room temperature)
  • butter

1 - Preheat oven to 400. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper. Heat a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high, add oil and be careful to not let it smoke. 

2 - Place steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes each side (reduce heat or move pan off of heat, if meat is browning too quickly). Using tongs to hold the steak, quickly brown the edges, turning as necessary.

3 -  Lay steak down in skillet and move skillet to the oven. Roast 5-15 minutes depending on preferred doneness. I have learned what a medium rare steak feels like to the touch. If you are comfortable with a thermometer: stick it in the thickest part of the steak until it reads the temp you want. 

4 - Take it out, remove it to a plate, cover loosely with tin foil or another plate and let it rest 10 minutes. Slice across the grain and serve with your favorite mashed vegetable and salad.

AuthorDaniel Marsiglio