recipe

Perfectly cooked and well browned—this was an extremely interesting way to cook steak!” —Acacia, teen recipe tester, age 15

difficulty
  • Beginner
time
  • 25 minutes
yield
  • Serves 4

Prepare Ingredients

2
(12‑ounce) boneless strip steaks, about 1½ inches thick
1 teaspoon
pepper
¼ teaspoon
kosher salt
1
 
2
(12‑ounce) boneless strip steaks, about 1½ inches thick
1 teaspoon
pepper

Place steaks on large plate. Use paper towels to pat both sides of steak dry. Sprinkle steaks evenly with half of pepper. Flip steaks and sprinkle evenly with remaining pepper.

 
2
 

Place steaks 1 inch apart in 12‑inch nonstick skillet. Wash your hands. Turn heat to high and cook steaks for 2 minutes. Use tongs to flip steaks and cook on second side for 2 minutes.

 
3
 

Reduce heat to medium. Flip steaks and continue to cook, flipping every 2 minutes, until well browned and meat registers 120 to 125 degrees on instant-read thermometer for medium-rare, 4 to 10 minutes longer. (Steaks should be sizzling gently in skillet; if not, increase heat slightly. If skillet starts to smoke, turn heat down.)

To check the temperature, insert the tip of the instant-read thermometer into the center of the thickest part of each steak. You can use tongs to lift each steak and then insert the thermometer sideways into the steak.

 
4
 
¼ teaspoon
kosher salt

Turn off heat. Transfer steaks to cutting board. Let steaks rest for 5 minutes. Use chef’s knife to slice steaks crosswise (the short way) into thin strips. Sprinkle sliced steak evenly with salt. Serve.