I used to give my customers this cooking advice for a thick-cut steak. I think most butchers are still handing out this advice today. Season the steak and let it come up to room temperature. Sear it in a hot pan then place it in a very hot oven (500 F). Let the steak rest for a few minutes before slicing. This isn’t wrong, but it also isn’t perfect. Here’s how I’m advising to do it perfectly now:
Make sure your pan is searingly hot and the steak is at room temperature as above. Immediately before cooking, lightly oil your steak and season well with salt and pepper to taste.
Place your steak in the pan and cook on full heat for 2 minutes. Do not move the steak around the pan. After 2 minutes, remove the steak and put it on a hot plate to get the pan back up to full heat.
Once the pan is very hot again, put the steak with the uncooked side down back in the really hot pan for another 2 minutes. Remove the steak and leave it to rest on the warm plate for around 4 minutes while you serve up the other items.
Your steak should be rare or, at the very most, medium rare. If you like it a little more well cooked add 1 min to either side.
