Master Recipe
Sautéed Steak
serves four
NOTE: Our favorite steaks for this recipe are the strip and the
rib. If you don't want to pay top dollar, try top sirloin. It will
be a bit chewier and not quite as buttery, but still quite
good.
4 boneless 8-ounce beef steaks, 1 to 11/4 inches thick, thoroughly dried with paper towels
Salt and ground black pepper1 teaspoon vegetable oil
INSTRUCTIONS:
1. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. While skillet is heating, season steaks with salt and pepper to taste.
2. Add oil to pan; swirl to coat bottom. Lay steaks in pan and sauté, not moving them until well browned, about 4 minutes. Turn meat with tongs; sauté 3 minutes more for rare, 4 minutes for medium-rare, and 5 minutes for medium. Remove pan from heat and transfer steaks to a plate and let rest 5 minutes, or while making sauce, then serve immediately. If using compound butter, place a pat of butter on top of each steak and let rest for about 2 minutes, then serve immediately.