Pan Roasted Steak

February 14, 2019

This is the method outlined for cooking dry aged steaks in David Chang’s “The Mind of a Chef” series. Packing the steak in salt draws the moisture out of the steak, and allows you to form a salt crust on the steak.

The timing of the steak in the oven will vary with the thickness and weight of your steak, amount of bone/fat etc. I recommend using a meat thermometer before pulling it off the stove to ensure that it is the correct temperature before you rest it. Measure your steak temperature at the thickest part of the meat, preferably not directly touching any bone or fat.

  • 8 servings
  • 10 mins
  • 20 mins
  • 30 mins
  • Ingredients

    • 3 pounds bone-in rib-eye steak, packed in salt overnight.
    • 3 cloves garlic, peeled
    • 2 shallot, roughly chopped
    • 3 sprigs thyme
    • 4 tablespoons butter



    1. The night before you cook the steak, pack it in salt. Scrape the excess salt off the steak right before you are ready to cook it.
    2. Preheat the oven to 400 degrees.
    3. Heat a cast iron skillet over high heat. Slice off a peace of the fat from the steak and coat the bottom of the pan with some of the rendered fat. Brown the steak by placing it in the hot skillet. Flip after 2 minutes and sear the other side. Using tongs, hold the fatty side opposite the bone against the pan for 30 seconds, and then set the steak back in the pan on the original side.
    4. Put the skillet in the oven with the steak and leave untouched for 8 minutes. Measure the temperature at this point and for thicker steaks you may need to leave longer, even as much as another 8 minutes if the steak is very thick.
    5. Return the pan to the stove and put on low heat. Add the butter, whole shallots, and thyme sprigs to the pan.
    6. As the butter melts, tilt the pan at a 45 degree angle and baste the steak with the melted butter. Repeat for about 3 minutes. If using a meat thermometer, you want to stop this process when the internal temperature of the steak reads 125 degrees F. For rarer steaks you could stop at 115 degrees.
    7. Move the steak to a wire rack and let it rest for 10 minutes.
    8. Transfer the steak to a cutting board. Slice the steak off of the bone and then slice the steak into 1/2 inch thick slabs, against the grain (perpendicular to the bone).

    This recipe was adapted from:

      Written by Will Chiong who lives and works in New York building useful things.