Pan-seared Steak

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Makes

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Ingredients

Choose a cast iron or other heavy-bottomed, oven-safe skillet (no wood or plastic handles). Grease with canola or other oil that can handle high temperatures (olive oil isn’t a good choice here).
Place skillet on the stove over high heat while you season meat (pat the meat dry first). It’s hot enough when the oil starts to shimmer.
Keeping the stove on high, place only 1 or 2 pieces of meat in the skillet at a time. Overcrowding will lower the temperature of the pan and prevent meat from searing properly.
Leave meat to cook for a good 3 minutes before turning. Don’t poke it or check it or move it. Believe!
Thicker steaks and large pieces of meat (like flank) will need to finish cooking in the oven at 450°F (230°C). After you’ve seared both sides, place steak in the oven, still in the skillet, for 5 to 10 minutes until it’s done to your liking.

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