Pan-Seared Strip Steaks
How do you pan-sear strip or rib eye without making a grease-splattered mess and setting off your smoke alarm? First, forget everything you know about steak cookery.
Gather Your Ingredients
Key Equipment
Before You Begin
This recipe also works with boneless rib-eye steaks of a similar thickness. If you have time, salt the steaks for at least 45 minutes or up to 24 hours before cooking: Sprinkle each of the steaks with 1 teaspoon of kosher salt, refrigerate them, and pat them dry with paper towels before cooking. Serve with Sauce Verte, if desired.
Instructions
1.
Pat steaks dry with paper towels and sprinkle both sides with pepper. Place steaks 1 inch apart in cold 12-inch nonstick skillet. Place skillet over high heat and cook steaks for 2 minutes. Flip steaks and cook on second side for 2 minutes. (Neither side of steaks will be browned at this point.)
2.
Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 10 minutes longer. (Steaks should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.)
3.
Transfer steaks to carving board and let rest for 5 minutes. Slice steaks, season with coarse or flake sea salt to taste, and serve.
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