This is what I learned about cooking steaks

  1. Preheat oven to 500 degrees, if you have a oven safe pan toss that in the oven also to preheat
  2. In another pan on the stovetop, heat on high enough oil to cover the bottom of the pan
  3. Oils Smoke point


    Olive 375
    Corn 410
    Canola 435
    Peanut 450
    Safflower 450
  4. Wash to steak under running water (5 seconds)
  5. Pat dry with a paper towel

Black pepper - Any is fine but if you grind it yourself it tend to be more flavorful.



Ok but dissolves too quick
Rock large
Sea Expensive
Kosher Good all around, crystals stick to food

  1. Add generous amounts of salt and pepper. Typically just salt and pepper is used.  Coat with a few drops of any oil, rub it in a bit to coat the entire steak
  2. When oil is hot, place steak in pan for about 30 second to 1 minute
  3. Turn over and cook other side for same amount of time.  A brown crust should appear
  4. Remove pan from oven and transfer steak from oil pan to oven pan.
  5. Depending on the size,  cook the steak, checking the temperature afterwards
Thickness Cook each side

1 inch cut

medium 3 1/2 minutes
  Well done 7 min
2 inch cut medium 7 minutes
  Well done 10 min (keep checking)
  1.    If you have a thermometer you can take a reading from the side of the steak     
Tenderness Temperature


Medium Rare 130-145
Medium 145-155
Well Done 155 and up
  1. Remove steak from oven and let stand for 3-5 minutes, Elevate steak out of its juices by placing it on an upside-down place
  2. Cover with foil to keep warm
  3. Serve when ready


    sprinkle sugar on before cooking to get a caramelized tasted

    use garlic oil instead or regular oil