Pan-Seared Steaks
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4 boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 ¼ inches thick, thoroughly dried with paper towels
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1. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.
2. Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm while preparing one of the related sauce recipes. |