WATCH: How to Cook Steak

A good sear is the only way to get that crusty exterior that gives your steak fantastic flavor. We used a rib-eye steak for our version but you may opt for other steak cuts—at least 1 inch-thick New York cut, Porterhouse or T-bone, sirloin steak; or a 2-inch thick tenderloin wrapped in 1 slice of bacon and tied with butcher's twine.

Takes 5-10 minutes
Makes 1-2 servings

1 steak cut (at least 1-inch thick rib eye steak)
2 tablespoons canola oil
Salt and ground black pepper, to taste

1 Open the windows. Turn on the fans around your smoke alarm. Turn on the range hood to high. (It will get smoky.)

2 Generously season your steak with salt and freshly ground black pepper on both sides.

3 Heat a medium pan over high heat. Once hot, add oil. Swirl to coat bottom of pan evenly if needed. Place steak on the hot pan.

4 Sear the steak. Check for desired doneness using a thermometer or use your finger to test its softness. Continue cooking as desired until desired doneness is reached. Flip. Remove from pan. Set aside to rest 5 minutes before slicing. Serve while warm.

Pair the steak with these sides: 

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Chorizo Mac and Cheese Recipe

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Serve the steak with these sauces:

Peppercorn Sauce

Best with: Grilled meats, steak, roast beef and chicken, grilled or pan-fried salmon, and pan-seared duck breasts.

Posted by Sharlene Tan

Chimichurri Sauce

With bright flavors from the vinegar and cilantro, Argentina's traditional sauce for grilled beef also works well with fried chicken.

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