Ingredients
Scale
- 2 good-quality steaks, room temperature, about 1 to 1.5 inches thick (ribeye, filet mignon, sirloin, strip, or flank)
- 2 tablespoons high-heat oil (such as avocado oil)
- 1 teaspoon fine sea salt (or seasoned salt)
- ½ teaspoon freshly-cracked black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat and Prepare: Preheat the broiler on your oven. Place steaks on a plate and let them come to room temperature.
- Season the Steaks: In a small bowl, mix salt, pepper, and garlic powder. Blot steaks dry with paper towels, brush lightly with oil, then season both sides evenly.
- Heat the Skillet: Place a cast iron or oven-safe pan on the stove over high heat for 6–8 minutes until very hot.
- Sear the Steaks: Add the steaks to the hot pan. Press them down with a spatula to ensure the entire surface makes contact. Cook for 30 seconds.
- Flip and Broil: Turn the steaks with tongs, then carefully transfer the skillet to the oven. Broil for 3 minutes. Flip again, then broil 2–3 more minutes until the steak is 5 degrees below your desired doneness.
- Rest Before Serving: Remove the pan from the oven. Transfer steaks to a plate and brush with any pan juices. Loosely tent with foil and let rest for at least 3 minutes.
- Serve and Enjoy: Slice against the grain if serving multiple people, or serve whole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes