8-20: Juicy Steak with Garlic Topping

In 8-17: Pan-Fried Steak with Onions, I talked about using a different method to cook steaks than what’s usually written in these recipes–namely, the restaurant method where you sear the meat on the stove and finish cooking in the oven. If you want some practice with that method, 8-20: Juicy Steak with Garlic Topping is a decent (and garlicky) recipe for it.

Honestly, it sounds like even Simply Delicious couldn’t think of anything especially creative or memorable to say about this dish. It’s not much more than steak with some garlicky cheese on top, but if that interests you, read on.

Like I said, not a lot to it. I served this one with 4-9: Asparagus with Italian Butter Sauce, which is what you saw plated with this dish in the cover photo (or at the end). They suggest vegetable kebabs as an accompanying dish in the recipe–close enough.

Ingredients. I had fresh garlic, but was feeling lazy (and was the only one eating the garlic topping) so I used the jarred stuff. I didn’t have any Boursin or cream cheese, so I used some Brie-ish snacky cheese that I had in the fridge.

Mixed the stuff up in a bowl–here’s the garlic topping. That’s all there was to that–stashed it in the fridge to stay cool until I was finished. On to the meat.

Started the meat searing on one side–it’s not a cast-iron pan, but this particular pan is oven-safe. Check if your pan is oven-safe–if you’re unsure, go with a cast-iron pan. I like 3 minutes on one side, and then flipping the meat and putting the whole pan into a 400°F degree oven for 6 minutes for med-rare. You really want to go by meat temps (here’s a good reference), and oven times will vary based on different types of ovens.

Here’s what it looks like on the outside after 6 minutes in my oven–but how does it look inside? My husband and I were splitting this steak, so I needed to cut it in half and find out.

Looks good to me, maybe even a little over medium rare, closer to medium. I topped it with my garlic cheese, added my 4-9: Asparagus with Italian Butter Sauce, and served it up for dinner. You can totally use their broil method if you want with this one, but I prefer the nice crust that a pan sear will give you. The garlic cheese is fine, but who doesn’t like garlic cheese with steak?

Grade: A-