Pan-Seared Thick-Cut Strip Steaks
"The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed a beautiful brown crust in less than four minutes,… read more..."
INGREDIENTS
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2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
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Kosher salt and ground black pepper
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1 tablespoon vegetable oil
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