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.
Well-seasoned throughout
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.
No splatter
Using a nonstick skillet means there’s no need to oil the pan.
No smoke
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.