a big thanks to glen fordigging that up! now i can copy and paste
Rub olive oil on both sides of the steak.
Put a dry pan on a burner on high heat.
When the pan is really hot, drop in the steak for 30 seconds, then flip it for 30 seconds on the other side.
Then, put the pan and steak into a oven that has been pre-heated to 500F.
After 2 mins, flip the steak, and do another 2 mins.
good advice but:
i prefer to add a drop of olive oil after the steak has cooked; otherwise it tastes sort of tallowy to me.
if it's a good cut of meat, here's what you need to do:
If your cast iron skillet isn't seasoned, rub it with oil and stick it in the oven at 375 F for an hour, then take it out, let it cool, and wipe it down (ideally a solid fat is best here).
take the meat out of the fridge about 30 minutes before you're going to cook it.
Take salt (ideally coarse kosher salt) and coarsly ground black pepper, and rub both over the meat. This draws some of the juice to the surface so you get a nice crust.
about five minutes before the meat hits the pan, put circa 1 tbsp peanut oil (or a similar oil that absogoddamnedlutely will not burn) in your skillet, and heat that sucker until it can't be heated any more. This would be a good time to remove the battery from your smoke detector.
Carefully place the meat into the pan--place it such that the fat end is near you, and touches first, then you lay it away from you. Watch out for splattering oil.
The rest is all up to taste: I like mine rare, so after circa four minutes on the first side and three minutes on the second side, i serve it. With thick steaks i've been known to cook it such that the middle is still a little chilly (about two minutes per side). Otherwise, take it, after the above time, and put it on a plate in an oven preheated to circa 450+ Only you don't want it resting on the plate (or there goes the crust) so put another, smaller plate on top of plate 1, upside down. Put the steak on top of the second plate. After a couple minutes (eight often works for my friends) (you can use a meat thermometer [132 is medium-rare]) you're good.
Some important notes: the thickness makes all the difference in cooking time.
You can tell how well-done it is like so: poke at it with the back of a fork. If it gives easily, like the thumb-muscle in your palm when your thumb is entirely relaxed, it's rare.
if it doesn't give much at all, like your thumb muscle when you're really contracting it, it's well-done. Most people like it about half way.
Looking at this, it looks like a whole lot of work. It isn't.
edit: babbles mentioned that you ought to let it rest. Indeed you should, for a couple minutes, and make sure it's not resting flat on a plate
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