Perfectly Pan-Seared and Oven-Roasted Steaks with Onion Au Jus
Indulge in the ultimate steak experience with this recipe for pan-seared and oven-baked rib eye or strip steaks. This method guarantees a mouthwatering crust and tender, juicy center, all enhanced by a delicious onion au jus that elevates the flavor. Ideal for those nights when grilling isn’t an option or for steak lovers who prefer a tactile approach to cooking. The key is letting your steaks come to room temperature before cooking, seasoning generously, and using a meat thermometer to hit your desired doneness perfectly. Whether you prefer it rare, medium, or well-done, this recipe is adaptable for any thickness, ensuring that each bite is a blissful experience. Pair with your favorite sides and enjoy a steakhouse-quality meal right at home. Perfect for intimate dinners or a weekend gathering with friends and family.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
Vegetable oil
2 tablespoons (none)
Rib eye or strip steaks
2 (at room temperature, seasoned)
Garlic powder
to taste (none)
Salt
to taste (none)
Freshly ground pepper
to taste (none)
Medium onion
1 (sliced into 1/4-inch rings)
Beef broth
1 cup (none)
Cold water
1/4 cup (optional, for gravy)
Cornstarch
1 tablespoon (optional, for gravy)
Instructions
1
Preheat your oven to 400°F (200°C). While the oven is heating, place a rimmed baking sheet in the oven to warm. This helps to keep your steaks hot after baking.
2
Remove the steaks from the refrigerator and let them sit at room temperature for about 15 minutes to encourage even cooking.
3
Season the steaks liberally on both sides with garlic powder, salt, and freshly ground pepper to your taste.
4
Cover the steaks with plastic wrap. Using a meat mallet, gently pound the steaks to your desired thickness (around 3/4-inch to 1-inch is ideal; adjust cooking times for thicker steaks).
5
In a non-stick or cast iron skillet, heat the vegetable oil over medium heat until shimmering.
6
Carefully place the seasoned steaks in the hot skillet. Allow them to sear undisturbed for a minute. Lift the edges occasionally to allow oil to flow underneath for even browning, cooking for another minute before flipping.
7
Once the first side is beautifully browned, flip the steaks and repeat the searing process to achieve a crisp crust on the other side.
8
Transfer the seared steaks to the warm rimmed baking sheet. Insert a meat thermometer into the thickest part of the steak, making sure not to touch any bones. Place the baking sheet in the preheated oven.
9
Cooking times will vary based on thickness. For a 1-inch steak, bake for 5 minutes, flip and cook for an additional 4 minutes for medium-rare. For 1.5-inch steaks, aim for about 8 minutes, flipping and then cooking for another 6-8 minutes. Keep an eye on your thermometer to achieve your preferred doneness.
10
While the steaks are in the oven, use the same skillet to sauté the sliced onions over medium heat until they are golden and softened. If needed, add a little more oil.
11
Deglaze the pan with beef broth, scraping up any flavorful browned bits from the skillet. Let it simmer until your steaks are done.
12
Once the steaks have reached your desired doneness, remove them from the oven. Transfer to a platter, and pour any juices from the baking sheet into the sautéed onion mixture to create the au jus. Stir to combine.
13
Cover the steaks loosely with aluminum foil and let them rest for 10 minutes. This step is essential for juicy steaks, as it allows the juices to redistribute.
14
Before serving, pour any collected juices from the platter back into the au jus and stir well. Optionally, to thicken the au jus into a gravy, mix 1/4 cup of cold water with 1 tablespoon of cornstarch until smooth. Gradually add this slurry to the simmering au jus until it reaches your desired thickness.
15
Serve your beautifully rested steaks with the onion au jus drizzled on top, and enjoy a steak dinner that rivals any restaurant!
Nutrition Information
30
Fat
5
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this steak recipe?
The recipe is for Perfectly Pan-Seared and Oven-Roasted Steaks with Onion Au Jus.
Which cuts of meat are recommended for this recipe?
Rib eye or strip steaks are recommended for the best results.
What is the required oven temperature?
The oven should be preheated to 400°F (200°C).
Why should I place a baking sheet in the oven while it preheats?
Warming the baking sheet helps keep the steaks hot after they are finished baking.
How long should the steaks sit at room temperature before cooking?
Let the steaks sit at room temperature for about 15 minutes to encourage even cooking.
What seasonings are used for the steaks?
The steaks are seasoned with garlic powder, salt, and freshly ground pepper.
What is the purpose of using a meat mallet?
A meat mallet is used to gently pound the steaks to a uniform thickness, ideally 3/4-inch to 1-inch.
What kind of skillet is best for searing steaks?
A non-stick or cast iron skillet is ideal for searing.
What type of oil is used for searing?
Vegetable oil is used for searing because it can withstand high heat.
How do I know when the oil is ready for the steaks?
Heat the oil over medium heat until it is shimmering before adding the meat.
How long should I sear the steaks on the first side?
Allow them to sear undisturbed for about a minute until beautifully browned.
Why should I lift the edges of the steak during searing?
Lifting the edges allows oil to flow underneath for even browning.
How do I monitor the steak's doneness in the oven?
Insert a meat thermometer into the thickest part of the steak, ensuring it does not touch any bones.
How long do I cook a 1-inch steak for medium-rare?
Bake for 5 minutes, flip, and cook for an additional 4 minutes.
What is the cooking time for a 1.5-inch steak?
Bake for about 8 minutes, flip, and then cook for another 6-8 minutes.
How is the onion au jus prepared?
Sauté sliced onions in the steak skillet, deglaze with beef broth, and mix in the juices from the baking sheet.
What liquid is used to deglaze the pan?
Beef broth is used to deglaze the pan and scrape up flavorful browned bits.
What should I do with the juices from the baking sheet?
Pour any juices from the baking sheet into the sautéed onion mixture to create the au jus.
How long should the steaks rest before serving?
The steaks should rest for 10 minutes covered loosely with aluminum foil.
Why is resting the meat essential?
Resting allows the juices to redistribute throughout the meat for a juicier steak.
How can I thicken the au jus into a gravy?
Mix 1/4 cup of cold water with 1 tablespoon of cornstarch to create a slurry and gradually add it to the simmering au jus.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What is the fat content of this recipe?
This recipe contains 30 grams of fat per serving.
How many grams of protein are in this steak dish?
There are 30 grams of protein per serving.
How many carbohydrates are in this meal?
There are 5 grams of carbohydrates per serving.
Is this recipe good for people who don't have a grill?
Yes, this pan-seared and oven-baked method is perfect for when grilling isn't an option.
How many steaks does this recipe prepare?
The recipe is designed for 2 rib eye or strip steaks.
What onion preparation is needed?
One medium onion should be sliced into 1/4-inch rings.
Can I adjust the thickness of the steaks?
Yes, you can pound them to your desired thickness, though 3/4 to 1 inch is recommended.
What is the final step before serving?
Drizzle the onion au jus over the rested steaks and enjoy.