1 Skillet cast iron, carbon steel, or stainless steel
Materials
8.5ozsteak
2pinchessaltkosher salt
1pinchpepperblack pepper
Instructions
Season the steak liberally on both sides with kosher salt and black pepper.
Preheat a skillet with a heavy bottom and thick walls for 2-3 minutes on medium-high heat. Use a skillet made of uncoated cast iron, carbon steel, or stainless steel.
Once the skillet is hot enough, add a small amount of oil. Lift the pan above the burner and give it a swirl so that the cooking surface is evenly coated.
Put the steak in the pan and let it cook undisturbed for about 1½-2 minutes. You'll hear it hiss and sizzle. Wait until it forms a crispy and golden brown crust, then turn the steak to the other side and repeat.
Usually, steaks that are less than 1½ inches thick can be cooked entirely by searing. Thicker steaks might require additional cooking over medium heat or finishing off in a 350°F oven before they are cooked to doneness.
Notes
Avoid using butter to sear a steak. Butter has a low smoke point, and it will easily burn and turn black when exposed to high heat.Don't sear steak in a non-stick pan. Non-stick pans can be used at temperatures no higher than 450-500°F, which can easily be exceeded when searing. This can cause the pan to overheat and release harmful fumes.