WATCH: How to Cook Steak
Fantastic steak is simply a good sear away!
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
Open the windows. Turn on the fans around your smoke alarm. Turn on the range hood to high. (It will get smoky.)
Generously season your steak with salt and freshly ground black pepper on both sides.
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.
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:
Serve the steak with these sauces: