Cattlemans Steak

A Cattlemans steak is something for the real meat lover. It looks impressive on the plate and it is something to look forward to once you have it in your bag. Enjoyed with a baked potato and sour crème and your favourite vegetables or just with a nice salad. As with all meat, don’t forget to rest it, it is worthwhile!


1 Cattleman’s steak

Oil to coat

Rock salt and ground black pepper


Place skillet in oven and heat oven to 250 degrees*. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

* check your cookware – it may have a limit on the oven temperature