This recipe works with any steak, about 8-10 oz and 1 to 1.5 inches thick. There is quite a bit of smoke involved in this preparation, but it is SOOOO worth it!
- Boneless Ribeye Steak, NY Strip, or Filet Mignon
- Salt and pepper to taste
About a half hour before cooking, set the meat out and let come to room temperature. Season with salt and pepper.
Place iron skillet in the oven and heat to 500 degrees.
When the oven reaches temperature, remove skillet and place on the range over high heat for 5 minutes.
Coat the steak lightly with butter and sprinkle with salt and pepper. Immediately place the steak in the middle of a hot dry skillet. Cook 30 seconds without moving, turn over with tongs and cook another 30 seconds.
Put the pan straight into the oven for 2 minutes. Flip the steak and cook another 2 minutes.
This yields a medium-rare steak. If you prefer medium, add a minute to each oven turn.
Remove steak from skillet, cover loosely with foil and rest for 2 minutes.
This recipe is from www.foodnetwork.com, and is no-fail.