This is definitely a special-occasion meal, but it is so easy to do, and you can “grill” it all year round! I like to use ridged cast-iron grill pans to do everything from hamburgers to tenderloin steaks. I preheat the pan in the oven using the regular bake setting. Once it’s preheated, I set the oven to convection roast or convection broil and use tongs to transfer the meat to the hot grill pan. Turn it over halfway through cooking to get grill marks on both sides. At the same time I bake thick-cut potatoes in a roasting pan on a lower oven rack. Add a simple green salad to the menu and serve with crusty bread.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F.
Step 2
Meanwhile, rub the steaks with 2 teaspoons of the olive oil and sprinkle with salt and pepper to taste. Set aside.
Step 3
Cut each potato into 6 lengthwise wedges. Toss with the remaining 1 teaspoon olive oil and salt to taste. Coat a shallow-rimmed pan with a nonstick spray and add the potatoes in a single layer. Put into the oven on the lowest rack. Bake the potatoes for 5 minutes before adding the steaks.
Step 4
Using tongs, transfer the steaks to the hot grill pan. Roast for 5 minutes, turn them over, and cook them until done to your liking or until an instant-read thermometer registers 125°F for rare or 135°F for medium. The steaks will continue to cook after you take them out of the oven.
Step 5
Remove the steaks from the oven to warm plates, and let them rest for 5 minutes. Check the potatoes with a fork for doneness. They should take about 15 minutes. Remove the potatoes from the oven and serve with the steaks.
