My Goals and Discoveries
Rich crust, rosy interior
Starting the steaks in a “cold” (not preheated) skillet set over high heat prevents the meat directly below the surface from overcooking and turning gray. Flipping the steaks every 2 minutes as they cook allows a rich crust to build up gradually without overcooking the interior.
To ensure that every bite is well seasoned, we sprinkle the steaks with coarse or flake sea salt after they have been cooked and sliced.
Using a nonstick skillet means there’s no need to oil the pan.
Lowering the heat to medium after the first 2 minutes of cooking keeps the skillet hot enough to continue browning the steaks but not so hot that the fat smokes.