Steakhouse Steaks

1. 1

   Remove steaks from refrigerator 2 hours before cooking time. Dry them with a paper towel.

2. 2

   Preheat oven to 400 degrees, with a rack set in the middle.

3. 3

   Heat a heavy, cast-iron skillet over medium-high heat, until a few drops of water sprinkled in the hot pan evaporate within 3 seconds.

4. 4

   Coat the bottom of the pan with 2 teaspoons of grapeseed or canola oil.

5. 5

   Liberally salt the steaks with kosher salt, about 3/4 teaspoon for each steak.

6. 6

   Place steaks in pan and sear for 2 minutes on each side, flipping only once with tongs.

7. 7

   Transfer the steaks, still in the pan, to the oven and roast for roughly 8 to 9 minutes for 11/2-inch steaks to achieve medium-rare (an instant-read thermometer should register between 125 and 130 degrees).

8. 8

   Let the steaks rest, under a tent of aluminum foil, for 5 minutes before serving.

9. 9

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No additional tips available.