Simple Skillet Steak (inspired by Victorian recipe)

Ingredients

• 1 steaksteak of your choice (the original recipe uses a fatty top round)
• 113 g (1 stick)butter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 260°C (500°F), with the skillet inside so it heats up too.

2. 2

   Add steak and butter

   If you want to season or rub the steak, do that first. Wearing suitable oven protection, place the butter in the hot skillet; it will start melting straight away. Use tongs to add the steak carefully, return the oven rack to position and close the oven. Cook for 2½ minutes.

3. 3

   Flip the steak

   Quickly turn the steak over and cook for another 2½ minutes. The recipe says this timing should give a thick-cut steak a medium-rare centre; reduce the cooking time slightly for a thinner steak.

What is skillet steak?

Skillet steak is steak cooked in a preheated pan, here finished in a very hot oven. This recipe is inspired by a Victorian-era recipe and keeps the ingredient list unusually short: steak and butter.

The hot skillet and quick cooking are intended to brown the outside while leaving the centre pink. The result depends greatly on the steak’s thickness and the accuracy of the oven, so treat the stated timing as a guide rather than a guarantee.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1150 calories, 49g protein, 0g carbs, 107g fat.

The steak supplies most of the protein, while the butter contributes much of the fat and saturated fat; the steak also provides some fat. There is virtually no carbohydrate in the listed ingredients, so serve with vegetables and a suitable portion of potatoes or another starchy side for a more balanced plate.

Choosing the steak

Cut and thickness: The recipe leaves the choice of steak to you and mentions fatty top round as its example. Since no weight or thickness is specified, the cooking time may not suit every steak.

Seasoning: A rub is optional and should be applied before cooking. The listed ingredients do not include salt or other seasonings.

Getting the skillet hot

Preheating: The skillet goes into the oven as it heats to 260°C (500°F). Use an oven-safe skillet and handle it as extremely hot once heated.

Butter: The butter melts rapidly in the hot pan. Keep your hands and face clear of splashes when adding it.

Timing and doneness

First side: The steak cooks for 2½ minutes in the closed oven, then is turned with tongs. Return the rack carefully and close the oven promptly.

Second side: Cook for another 2½ minutes according to the recipe. A thinner steak may need less time, but thickness, starting temperature and oven performance all affect doneness.

Serving the steak

Resting: The method does not specify a resting time. If you choose to rest the steak before serving, transfer it to a clean plate rather than leaving it in the hot skillet.

On the plate: The rich butter and steak pair well with a simple green salad or vegetables. Add a starchy side such as potatoes or bread if you want a more substantial meal.

Recipe notes & tips

• Check that your skillet is rated for oven use at 260°C (500°F).
• Use thick, dry oven gloves when handling the skillet and oven rack.
• Use tongs to turn the steak so you can keep your hands away from the hot butter.
• Keep the oven door open only as long as needed when adding or turning the steak.
• For a thinner steak, shorten the cooking time as the recipe advises.
• Use a reliable meat thermometer if you need to check doneness precisely.

Variations

• Season simply: Add salt and pepper before the steak goes into the skillet.
• Add garlic: Put a crushed garlic clove in the butter for extra aroma.
• Use herbs: Add a sprig of rosemary or thyme to the melted butter.
• Choose another cut: Try a steak cut you enjoy, adjusting the timing for its thickness.
• Serve with greens: Pair the steak with a crisp salad or cooked green vegetables.

Common mistakes to avoid

• Using a non-oven-safe skillet: Check its rating before placing it in the very hot oven.
• Handling the pan bare-handed: Use thick oven gloves because the skillet and handle will be extremely hot.
• Assuming the timing fits every steak: Thickness varies, so check doneness rather than relying on time alone.
• Adding the steak carelessly: Lower it into the butter with tongs to reduce the risk of splashes.
• Leaving the steak in the hot pan: Transfer it to a clean plate if you want to prevent further cooking.

How to store

Refrigerate leftover steak in a covered container within 2 hours and use within 3–4 days. Reheat gently in a pan or microwave until hot, keeping in mind that reheating may cook the steak further.

Frequently asked questions