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1
Heat a large skillet over medium-high heat about 3 minutes until very hot.
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2
Meanwhile, sprinkle steaks with salt and pepper.
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3
Add steaks to skillet, leaving at least 14 in.
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4
between each.
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5
Cook 4 minutes, or until bottoms are well browned.
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6
Turn steaks and cook 5 minutes more for medium-rare (140F on an instant-read thermometer inserted from side into middle), or 6 minutes for medium (155F).
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7
Transfer to plates.
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8
Let stand 5 minutes before serving.
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9
Serve unadorned or with one of the following toppers.
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10
Have the ingredients ready to go before cooking the steaks.
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11
3 SUPER TOPPERS (Each recipe is enough for 4 steaks and can be prepared while the steaks rest):
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12
Chimichurri Sauce: In a food processor, puree 12 cup parsley leaves, 3 Tbsp olive oil, 2 Tbsp white wine vinegar, 3 cloves garlic, 12 tsp salt and a pinch of crushed red pepper.
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13
Blue Cheese: Immediately after steaks are removed from skillet, sprinkle each with 2 Tbsp crumbled room-temperature blue cheese.
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14
The heat from the steaks will melt the cheese slightly.
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15
Mustard-Horseradish Sauce: In a small bowl, mix 12 cup reduced-fat sour cream and 1 Tbsp each grainy mustard, horseradish sauce and sliced scallions.
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16
Stir in steak drippings, if desired.
