Pan-Seared Strip Steaks

Ingredients

• 2 boneless strip steaks (12- to 16-ounce each, 1½ inches thick, trimmed)
• 1 tsp pepper
• coarse or flake sea salt (to taste)

Steps

1. 1

   Pat steaks dry with paper towels and sprinkle both sides with pepper.

2. 2

   Place steaks 1 inch apart in cold 12-inch nonstick skillet.

3. 3

   Place skillet over medium-high heat and cook steaks for 2 minutes.

4. 4

   Flip steaks and cook on second side for 2 minutes. (Neither side of steaks will be browned at this point.)

5. 5

   Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 10 minutes longer.

6. 6

   Steaks should be sizzling gently; if not, increase heat slightly. Reduce heat if skillet starts to smoke.

7. 7

   Transfer steaks to carving board and let rest for 5 minutes.

8. 8

   Slice steaks, season with coarse or flake sea salt to taste, and serve.

Notes

This recipe also works with boneless rib-eye steaks of a similar thickness. For better seasoning, salt the steaks for at least 45 minutes (or up to 24 hours) before cooking: sprinkle each with 1 tsp kosher salt, refrigerate, and pat dry before starting the recipe. Serve with Sauce Verte if desired.

Nutrition per serving

• main
• steak
• pan-seared
• low-mess
• dinner
• gluten-free
• keto