The real secrets to steakhouse steaks are simple and few-the best meat
money can buy, searing heat beyond imagination, and lots and lots of
butter. Our secret is the exceptional conductive properties of our
skillet and great taste without lots of butter-how much money you spend
at the butchers' is up to you.
Ingredients
1tbsp Vegetable Oil
3 Boneless Strips Steaks, each about 1" thick
Salt
Black Pepper, freshly ground
Directions
Heat the oil in the 11.5" Fry Pan over high heat until it begins to smoke.
Season the steaks generously on both sides with salt and pepper. Lay
them in the pan and cook, without moving, for 4 minutes. Flip the
steaks. and cook for 4 minutes.
Transfer to a cutting board. Cover loosely with foil. Let the meat rest for 5 minutes.
Serve one steak per person or slice the steaks against the grain and divide among plates.
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