Ready to elevate your steak game? This Dutch oven steak recipe is your ticket to a perfectly seared, juicy masterpiece with minimal cleanup. Let’s dive into the magic of one-pot cooking!
Why This Recipe Works
- The Dutch oven’s heavy lid traps steam, ensuring your steak cooks evenly and stays moist.
- Searing before slow cooking locks in those delicious juices and flavors.
- It’s a foolproof method for achieving restaurant-quality steak at home, with just one pot to clean.
Ingredients
- 2 lbs ribeye steak, 1.5 inches thick
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp butter
Equipment Needed
- Dutch oven
- Tongs
- Meat thermometer
Instructions
Preheat Your Dutch Oven
Start by preheating your Dutch oven over medium-high heat for about 5 minutes. This ensures a perfect sear on your steak. Tip: A drop of water should sizzle and evaporate immediately when the pot is ready.
Sear the Steak
Rub the steak with olive oil, salt, and pepper. Place it in the hot Dutch oven and sear for 3 minutes per side. Look for a golden-brown crust. Tip: Don’t move the steak around too much to get that perfect crust.
Add Flavors and Slow Cook
Reduce the heat to low. Add garlic, beef broth, and butter around the steak. Cover with the lid and let it cook for 10 minutes for medium-rare. Tip: Use a meat thermometer to check for an internal temperature of 135°F.
Rest and Serve
Remove the steak from the Dutch oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent.
Tips and Tricks
For an even more flavorful steak, try marinating it overnight in your favorite herbs and spices. Another pro tip is to let the steak come to room temperature before cooking for even cooking. Lastly, experimenting with different fats like duck fat or avocado oil can add a unique flavor profile to your steak.
Recipe Variations
- Swap ribeye for New York strip or filet mignon for a different texture and flavor.
- Add mushrooms and onions during the slow cook phase for a hearty side.
- Incorporate a splash of red wine into the beef broth for a richer sauce.
Frequently Asked Questions
Can I use a different cut of steak?
Absolutely! While ribeye is recommended for its marbling and flavor, other cuts like sirloin or flank steak can also work. Just adjust cooking times based on thickness.
How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for 135°F, medium 145°F, and well-done 160°F. Remember, the steak will continue to cook slightly while resting.
Can I make this recipe without a Dutch oven?
Yes, you can use a heavy skillet with a tight-fitting lid as an alternative. The key is to have a pot that can go from stovetop to oven and has a good seal.
Summary
This Dutch oven steak recipe is a simple yet impressive way to enjoy a juicy, flavorful steak with minimal cleanup. Perfect for any night of the week!