If you want your steaks to come out restaurant quality – here are the basic methods-
Heat oven to 450°F. Pat Steaks dry with paper towel. Press whatever spice rub you are using into the steaks on both sides.
Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks.
Sear one side, 2 – 3 minutes. (If the pan is small, work in batches.)
Flip the meat over and put the skillet in the oven. Do not pierce the meat with a fork.
For medium-rare steaks, roast for 3 min. for 6-oz. steaks; 4 min. for 8-oz. steaks. (1 inch thick steaks)
Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
Transfer the steaks to a warm plate and tent with foil. Let steaks rest 5 minutes before serving.
Remember – Meat continues to cook for a few minutes after removed from heat. Do not overcook.
Using a grill-
Preheat grill to high, of if using charcoal grill, prepare grill to very hot. Pat steaks dry. Press on your rub on one side. Place on very hot grill, rub side down.
Grill until a crust has formed, about 2 – 3 minutes. Turn steaks over.
Lower heat to med. Close grill cover and cook 6 – 7 minutes longer for medium rare, 7 – 8 minutes for medium.
Stovetop –
You can copy the same method stove top – Using a sauté pan –
Simply place steaks in hot pan – grilling until browned on one side –
2-3 minutes. Lower heat and cover, cook 6-7 minutes for medium.
Based on one inch thick steaks – adjust times accordingly. Less time for thinner steaks.
