1 1-pound steak, 1 to 1 1/2 inches thick, rib-eye, T-bone, filet mignon, or strip steak 2 tablespoons canola or vegetable oil 1 tablespoon kosher salt Freshly ground black pepper
Cast iron or stainless steel skillet Pastry brush Long tongs Oven mitt
Let the steak come to room temperature: Open the package and blot the steak dry with paper towels. Let the steak come to room temperature for about 30 minutes on the counter; this helps it cook more evenly.
Heat the skillet under the broiler 20 minutes before cooking: Turn on your oven's broiler and place an oven rack 6 to 8 inches below the broiler element. Put the skillet on the rack to heat up with the oven.
Rub the steak with oil: Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak and on the sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
Place the skillet over high heat: Turn on a stove burner to high heat. Transfer the hot skillet from the oven to the stovetop. Carefully remove the hot skillet from the oven using an oven mitt. Place it over the stovetop burner.
Sear the steak for 30 seconds: Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.
Flip and sear the other side for 30 seconds.
Broil the steak for 2 minutes: Carefully put the skillet back below the broiler. Close the oven door and cook the steak for 2 minutes.
Flip and broil another 2 minutes: Pull out the skillet and carefully flip the steak using the tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Rest the steak: Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes.
Slice and serve: Slice the steak and fan slices out on each plate. Serve immediately.