📖 Instructions

1. Pat the steak dry with paper towels. This is super important for a good sear! Trust me on this one. Don't skip it.
2. Season generously with salt and pepper. I like to use kosher salt—it has a great flavor and texture. You can add other seasoning blends too, as long as you're not afraid to experiement!
3. Heat a large skillet over high heat. Add about 1 tablespoon of oil—I prefer avocado oil for its high smoke point. The pan should be screaming hot before you add the steak.
4. Carefully place the steak in the hot skillet. Don't overcrowd the pan; if needed, sear in batches. For a good sear, you don't want to move the steak at all for at least 2 minutes per side.
5. Sear the steak for 2-3 minutes per side, until a deeply golden-brown crust has formed. Now, reduce the heat to medium. Seriously, turn that burner down. I've made this mistake before. It's way easier to fix a bit of undercooking than to fix a burnt steak...
6. Continue cooking the steak until it reaches your desired doneness. Use a meat thermometer to check: Rare is 125°F, Medium-rare is 130-135°F, Medium is 135-140°F, Medium-well is 140-145°F, and Well-done is 145°F and above. Your preferences will always win. I know I'm not making any judgements here.
7. Remove the steak from the skillet and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. This step is vital; I am being completely serious here.
8. While the steak rests, prepare your sauces. Let’s get creative here! I could talk about this part all day. What are your favorite sauces?