Pan-Seared Thick-Cut Steak

This is the BEST steak recipe I've found. Hans and I use this method with Filet's and find ourselves nearly in tears when we come to the last bite. Make sure you let the steaks rest at least 5 minutes before eating.

Ingredients:

• 2 boneless strip steaks, 1 1/2 to 1 3/4 inch thick (about 1 lb. each )
• Kosher salt and ground black pepper
• 1 Tbs. vegetable oil

Preparation:

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towels. Cut each steak in half vertically to create four 8-oz steaks. Season steaks liberally with salt and pepper; using hands, gently shape into uniform thickness. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted horizontally into center of steaks registers 90 to 95 degrees for rare to medium-rare, 20-25 minutes, or 100-105 degrees for medium, 25 to 30 min.

Heat oil in 12-inch heavy bottomed skillet over high heat until smoking. Place steaks in skillet and sear until well browned and crusty, 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer steaks to clean rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all edges until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.

Return steaks to wire rack and let rest, loosely tented with foil, for about 10 minutes. If desired, cook sauce in now-empty skillet. Serve immediately.

Note: Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pint center-cut tenderloin roast and portioning it into four 9-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan.

Source: Cooks Illustrated, May/June 2007