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Pan-Broiled Steak (4 to 6 Servings)

  • Author: Bobby


  • One 2 ½ to 3-inch-thick bone-in rib-eye, or porterhouse steak (about 3 pounds)
  • 1 to 2 tablespoons of extra-virgin olive oil, plus more for drizzling (optional)
  • 1 ½ teaspoon of salt
  • 1 ½ teaspoon of fresh (ground) black pepper


  1. As needed, brush the steak with the oil. In a small bowl, combine the salt and pepper, then sprinkle half of the mixture on each side of the steak. Wrap the steak in plastic wrap and set aside to rest for 2 hours at room temperature or overnight in the refrigerator.
  2. Allow the steak to come to room temperature for 2 hours before cooking if it has been refrigerated.
  3. Preheat the oven to 425 F as soon as you’re ready to cook.
  4. Preheat an ovenproof skillet (cast iron, for example) over high heat (put on the exhaust fan).
  5. Put in the steak as soon as the pan starts to smoke and an edge of the steak sizzles when pressed against it.
  6. Sear the steak for about 2 to 3 minutes, or until a deep brown color is achieved. Turn the pan and sear for another 2 to 3 minutes, or until deep brown, before transferring it to the oven.
  7. Cook for 15 to 30 minutes, or until the internal temperature reaches 120 to 125 degrees for rare or 125 to 130 degrees for medium-rare, depending on the thickness of the steak.
  8. Transfer the steak to a cutting board and set it aside for 10 minutes, covered loosely with aluminum foil.
  9. Cut between the bone and the meat to release the meat, then cut the meat crosswise into ½ -inch thick slices to serve.
  10. Arrange on a serving tray or individual plates; sprinkle with extra-virgin olive oil (if using) or serve with your favorite steak sauce. If you’re not serving the steak with a sauce, season it with ½ teaspoon of ground coriander instead of salt and pepper.


This recipe for cooking a 2 ½ inch steak yields delicious results that your family will truly appreciate. If you’re in search of more ideas to cook steak for mouthwatering results, check out this video recipe.