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: 

These fries are baked so they have less fat and salt than the fast-food variety.

Prepare these mashed potatoes when you don't fancy having rice for dinner.

Our take on mac and cheese uses two kinds of cheese, and chorizo and pimiento to spice things up.



Serve the steak with these sauces:

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

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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