by Austin Carter
New Recipe
- Prep Time: 5 minutes - Cook Time: 15 minutes - Resting Time: 5 minutes - Course: Main Course - Cuisine: American - Servings: 2 - Calories: 180 kcal
- Cast Iron Skillet - Tongs - Meat thermometer - Kitchen Towels - Cutting Board and Knife
- 2 boneless steaks of your choice (e.g., Ribeye, New York Strip, Sirloin) - Salt and pepper (to taste) - 2 tablespoons cooking oil with a high smoke point - herbs (optional)
1. Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. 2. Pat the steaks dry with kitchen towels to ensure a good sear. 3. Season both sides of each steak generously with salt and pepper. 4. Place the cast iron skillet on the stove over medium-high heat.
5. Allow the skillet to heat up for 3-5 minutes until it’s very hot. 6. Add the cooking oil to the hot skillet, swirling to coat the bottom. 7. Gently place the seasoned steaks in the skillet using tongs. 8. Sear the steaks for 3-5 minutes on each side, depending on your preferred doneness. Adjust the time for more or less doneness.
9. Using the tongs, sear the edges of the steaks for about 1 minute to ensure an all-around flavorful crust. 10. Transfer the cooked steaks to a plate or cutting board and let them rest for 5 minutes. This helps the juices redistribute, ensuring a juicy result. 11. After resting, slice the steaks against the grain. Serve immediately and enjoy!