Who Cooks?

[tryfuhl]

Not sure if anyone's posted this yet but I'll go ahead with my method.

Pull the steaks out at least an hour before you want to cook them. Go ahead and apply kosher salt and fresh cracked pepper liberally (no, the salt won't draw all of the juice out as some people claim, more likely to if you do it RIGHT before cooking as the steak won't have time to reabsorb any).

Cooking time really depends on the thickness of the steak. If it's an inch or under you might be able to do it all on the stovetop. If bigger you might want to finish in the oven.

What I do is pre-heat the oven to about 500 with a cast iron pan inside. Once it hits 500 bring the pan out to a burner on high and let it continue to heat a bit, 3-5 mins or so. Go ahead and use some sort of fat/oil, I like butter, yeah it's gonna burn because of the lower sizzle point, but it will give a great sear on the steak and doesn't taste bad. Some people will use olive or grapeseed oil or whatever. Sear steak on each side for about 2 mins (unless you have a thinner cut), with weight and/or lid if you want. Go ahead and move it to the oven for anywhere from 2-8 mins or so depending on cut and doneness. You could also broil it (I tend to do this more with tenderloins and ribeyes). I pull mine out a bit early because it will continue to cook up 5 degrees or so after coming out. Immediately transfer to clean surface (plate/platter, etc) and cover with a foil tent. After about 8-10 mins rest, enjoy.