Ingredients
- 1 tablespoon grape seed oil, or just enough to lightly coat the bottom
- Kosher salt
- Freshly ground black pepper
- Steak, 2 inches thick (T-Bone, Ribeye, New York Strip), room temperature
- Herb butter, compound butter or clarified butter, for serving
Instructions
Preheat your oven to 500 F. Salt and pepper the steak very well.
Over medium-high heat, heat a straight sided skillet or cast iron pan. Once it’s as hot as it can be, add the grape seed oil–just enough to coat. Carefully and gently place your steak in the pan (do not drop it into the pan as the hot oil can splash, burn you and even catch fire!). Sear for 3 1/2 minutes on one side, flip, and sear for 3 1/2 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 in the pan, topped with a spoonful of herb butter, compound butter, or clarified butter.
*A rule of thumb is to sear your steak 4 minutes a side (or 3 1/2 minutes a side if you like your steak more medium-rare, like I do). Then 8 minutes in the oven (9-10 depending on your preferred steak temperature).
