Pan-Seared Steak

Each of the elements is critical to the success of this recipe.

First, the steaks. You should avoid T-bone and porterhouse steaks because the lean meat will shrink as it cooks, leaving the bone in contact with the pan, resulting in an uneven surface. You should also avoid cuts less than an inch thick and weighing about 12 ounces.

Second, the pan. Your preference should be heavy metal, cast iron or, better yet, a heavy duty skillet with a non-stick surface. And its size should be proportional to the steaks: big enough that they do not touch, but small enough that they have only an inch or less between them.

1. Set a heavy 12-inch skillet over low heat for 5 to 10 minutes while seasoning the steaks and preparing the rest of the meal.
   
   
2. Meanwhile, place the steaks on a plate and drizzle with the oil, turning to coat. Do not add oil to the pan; it could flare and burst into flame. Sprinkle both sides of the steaks with salt and pepper to taste. Set aside.
   
   
3. Three to 4 minutes before adding the steaks to the pan, increase the heat to high and turn on the exhaust fan.
   
   
4. Carefully add the steaks to the skillet. Working carefully and wearing ovenproof mitts, cook the steaks over high heat, without turning, until the meat develops an even, rich brown crust, about 3 minutes. Then turn the steaks and cook until the other sides develop an even, rich brown crust, 3 to 3 1/2 minutes for medium-rare to medium. (For well-done, reduce the heat to low and cook, turning 1 more time, for 1 to 2 minutes longer.) Remove the pan from the heat; set aside for 5 minutes.
   
   
5. Transfer the steaks to individual serving plates and serve with a pan sauce or flavored butter .

4 servings   

Source: Pam Anderson, The Washington Post, March 22, 2000