Pan-Seared Steaks - ATK

By norsegal8

To cook two steaks instead of four, use a 10-inch skillet and halve the sauce ingredient quantities. Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface.

Ingredients

• 4 boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels
• Salt and ground black pepper

Details

Servings 4

Preparation

Step 1

1. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

2. Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm while preparing one of the related sauce recipes.