- Bring Steaks to Room Temperature:
- Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. This helps ensure even cooking.
- Preheat Pan:
- Preheat a heavy skillet (cast iron works well) over high heat. Make sure the pan is very hot before adding the steaks.
- Season Steaks:
- Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper.
- Add Oil to the Pan:
- Add the vegetable oil or clarified butter to the hot skillet. Swirl it around to coat the bottom of the pan.
- Sear Steaks:
- Place the steaks in the hot pan and sear without moving them for about 3-4 minutes for medium-rare. Adjust the time based on your desired doneness.
- Flip and Sear the Other Side:
- Flip the steaks using tongs and sear the other side for an additional 3-4 minutes. For a crusty exterior, press down gently on the steaks with the back of the tongs.
- Add Aromatics (Optional):
- Add fresh herbs, garlic cloves, and a knob of butter to the pan. Tilt the pan and baste the steaks with the melted butter, herbs, and garlic for additional flavor.
- Rest the Steaks:
- Remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
- Slice and Serve:
- Slice the steaks against the grain into 1/2-inch slices. Serve immediately.
- Optional Sauce:
- Optionally, you can make a simple pan sauce by deglazing the pan with a splash of red wine or beef broth. Reduce, and pour over the sliced steaks.
Enjoy your perfectly pan-seared steaks! Serve them with your favorite sides like mashed potatoes, roasted vegetables, or a crisp salad.