Meat and Poultry Beef Steaks Strip Steak Recipes Seared Cast Iron Steaks 4.0 (1) 1 Review 2 Photos Found and tried this "sear and blast" method of cooking steak indoors and it really works great! Sure beats standing out by the grill when it's 20 degrees F below in Minnesota. Submitted by Jennie Johnson Published on January 22, 2011 Save Rate Print Share Close Add Photo Prep Time: 5 mins Cook Time: 15 mins Additional Time: 5 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 (8 ounce) strip steaks ½ teaspoon garlic powder, or to taste salt and ground black pepper to taste 2 tablespoons canola oil, or to taste Directions Preheat the oven to 450 degrees F (230 degrees C). Season steaks with garlic, powder, salt, and pepper. Turn on your exhaust fan. Heat oil in a large cast iron skillet over medium-high heat until smoking, 4 to 6 minutes. Sear steaks in the hot oil for about 3 minutes. Turn steaks over and immediately transfer the skillet to the preheated oven. Cook until steaks are beginning to firm and are hot and slightly pink in the center, about 6 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from the oven and let sit for 1 to 2 minutes before slicing and serving. Tips Cook's Note: A 1-inch thick cut steak works best. I Made It Print Nutrition Facts (per serving) 449 Calories 34g Fat 0g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 449 % Daily Value * Total Fat 34g 43% Saturated Fat 11g 55% Cholesterol 106mg 35% Sodium 85mg 4% Total Carbohydrate 0g 0% Total Sugars 0g Protein 34g 69% Vitamin C 0mg 0% Calcium 12mg 1% Iron 3mg 17% Potassium 473mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.