Pan Seared Steak

I love steak, but sometimes cooking it can get a little tricky. Since I live in a tiny apartment with the barest ledge of a balcony, there's no way to grill up steaks the way my dad does back home, and for a long time I struggled with how to cook them.

For some reason they always turned out dry and it drove me totally crazy. I hate when restaurants can do something that I can't do myself. And then a couple of years I stumbled upon this tip and I've been cooking up delicious steaks this way ever since. Hell, screw the grill, this is even better.

Everyone has their own favorite steak seasoning, but my go to is Grill Mates Montreal Steak Seasoning. I put this stuff on everything: meat, vegetables, even in my stew. Sometimes I just open it up and sniff it, which I know sounds crazy, but it smells so divine.

For your convenience, here's a little chart about internal temperatures and done-ness. I always use a thermometer because it's the easiest way to insure a perfectly cooked steak.

140 degrees        Rare
150 degrees        Medium Rare
160 degrees        Medium
165 degrees        Medium Well
170 degrees        Well


Pan Seared Steak
Serves two


2 steaks, room temperature
1 tablespoon olive oil
seasoning


Preheat the oven to 400 degrees. Coat both sides of the steaks with your preferred seasoning.

Pour the olive oil into a pan that is stove and oven safe (I always use my trusty cast iron skillet for steaks). Put it over high heat. 

Once little whisps of smoke start to appear, lay the steak on the pan, letting it sit untouched for three minutes before flipping. For best results try to lay the uncooked sides of the steak onto fresh areas of the pan where the heat is most intense.

After another three minutes, turn off the stove and place the whole pan into the oven for 12-17 minutes, depending on how well done you like your steak.

Allow to rest 2-3 minutes before serving.