FeaturedFrom June's library

Steak

Name: Steak
Yield: 2
Ingredients: 2 steaks (ribeye, strip or sirloin), about 1–1¼ inches thick; 1½ tsp kosher salt; 1 tsp black pepper; 1 Tbsp oil; 1 Tbsp butter (optional)

A thick steak under the broiler, cooked to the doneness you like with the food thermometer.

Prep: 5 min + 30 min resting
Cook: 10–14 min
Serves: 2

Photo: June · juneoven.com

Ingredients

Serves 2

Steps

1
Season the steaks with salt and leave them at room temperature for 30 minutes. Pat dry and rub with oil.
2
Set the steaks on the June pan or a rack set on it. Push the food thermometer into the side of the thickest steak, to the center.
3
Oven
Broil on high, top shelf, no preheat
Broil HighTop shelf
4
Broil until the top is well browned, about 5 to 7 minutes, then turn the steaks over.
5
Oven
Keep broiling until the center reads 125°F for medium-rare (135°F for medium), another 4 to 7 minutes
Broil HighTimer 4 min, check up to 7 minFood to 125°FTop shelf
6
Top with the butter and rest for 5 minutes before slicing.

Tips and notes

This is a starter version written for the wiki, not June's original. If you made June's version, add its settings and tips here.