|Recipe Name:||Pan-seared steak||Submitted by:||Ryan|
|Preparation Time:||0 Minutes|
|Number of Servings:||4|
4 6 to 14 oz per steak beef sirloin tip steak
4 Teaspoon(s) kosher salt
1 Teaspoon(s) course ground pepper, black
2 Tablespoon(s) oil, vegetable
New York strip, or tenderloin, or top sirloin, or rib-eye or hanger steak. Buy prime if you get it.
Remove the steaks from the refrigerator 1 hour before cooking to let them come to room temperature. Mix the salt and pepper together in a small bowl. Preheat the oven to 450 degrees (using convection if available).
When ready to cook the steaks, pat them dry, then, depending on the size of the steak, sprinkle 1/4 to 1/2 teaspoon of the salt and pepper mixture on each side.
Heat two heavy ovenproof skillets (preferably cast iron) over high heat. Add 1 tablespoon vegetable oil to each skillet, and continue to heat, until just starting to smoke.
Place two steaks into each pan, being careful not to splash oil. Cover with a splash screen, or a lid placed ajar, to reduce splattering.
Turn the steaks over after 2 minutes and continue to cook over high heat for 2 more minutes.
If cooking to rare, place the steaks immediately on a platter to rest, covering loosely with foil. Otherwise, put the skillets in the oven and continue cooking to the desired doneness, approximately 2 minutes for medium rare, 3 minutes for medium, or 4 minutes for medium-well.
Use a hot pad to remove the skillets from the oven. Place the steaks on a platter and cover loosely with foil.
Rest steaks for 2 minutes before serving. Note: The large crystals in kosher salt create a nice crust around the steak. If you don't have kosher salt on hand, substitute table salt in equal amounts.