Makes one steak or two or three.
This is about the process and works on pretty much any thick steak. Thin steaks, less than an inch can be cooked perfectly in a pan over direct heat. But when they get thicker…they need a process like this
INGREDIENTS
- One steak, at least an inch and a half thick (I’d rather have one good steak once a month, than one shitty steak once a week)
- Canola oil
- Kosher salt & fresh ground pepper
DIRECTIONS
- Remove steak from fridge 30-45 minutes before cooking
- 20 minutes before cooking, preheat oven to 450 degrees
- 10 minutes before cooking put a cast iron pan over high heat on your stove
- Lightly oil steak on both sides with oil, then season well with Kosher salt (this is not the place for table or iodized salt btw) & pepper
- Turn on your fan and place serving side down in the cast iron pan on the heat – leave for 90 seconds to get a good sear & crust
- Flip over and leave another 90 seconds, then using a towel put the whole pan with the steak into the 450 degree oven
- Using a good instant read thermometer, remove the pan when the steak reads between 125 and 130 for medium rare, put the steak on a plate and loosely cover with foil
- Let rest 10 minutes and serve
