Cooking Directions
Take steak out of the refrigerator and leave out for at least 30 minutes to take the chill off.
Put the cast iron skillet into an oven heated to 450 degrees for 10 minutes.
Give the steak a light coat of an oil with a high smoke point. Some recommendations:
Safflower Oil, Grapeseed Oil, Canola Oil.
When skillet is heated (after the 10 minutes), place the skillet over high heat on the stovetop for 5 minutes.
Lightly coat the steak with kosher salt and ground black pepper.
Turn on ventilation system (there will be smoke). After the 5 minutes, put steak in the skillet for 30 seconds on each side.
Place the skillet in the oven for 2 minutes. Flip steak. Leave for 2 minutes. If you prefer medium (instead of medium rare), do 3 minutes per side. Check internal temperature to check on doneness (we're looking for 125 for medium rare, 132 for medium).
Place steak on cooling rack. Cover with foil (tented). Let rest for 2 minutes. Serve.
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