- 1 – 2 Tbs grape seed oil, just enough to coat the bottom
- Kosher salt
- Freshly ground black pepper
- Steak, 2 inches thick (T-Bone, Ribeye, New York Strip)
Preheat your oven to 500 F. Salt and pepper the steak very well.
Over high heat, get your pan really hot. Once it’s as hot as it can be, add the grape seed oil. When the oil is hot, place your steak in the pan and sear for 3 minutes on one side, flip, and sear for 3 minutes on the other side. Then place the pan in the oven and cook your steak for 8 more minutes.*
Remove and let rest for 8 minutes. Top with herb butter, compound butter, or clarified butter.
*A rule of thumb is to sear your steak 4 minutes a side (or 3 minutes a side if you like your steak medium-rare, like I do). Then 8 minutes in the oven (9-10 depending on your preferred steak temperature).
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