A colleague asked me sheepishly for recipes the other day because, she admitted, she doesn’t know how to cook meat. I was shocked, because she is an amazing baker, and I have had many tasty delights created by her hand. I am starting off with a foolproof steak procedure. It’s hardly a recipe; there just isn’t that much to it.
1 1-pound New York steak, about an inch thick, room temperature
Sprinkle both sides with salt (twice the amount you would expect) and fresh cracked pepper.
(I also use the generic spice blend from Trader Joe’s that comes in a grinder, but it isn’t crucial.)
Get a skillet flaming hot while you olive oil both sides of your steak.
Put the steak in the pan, prettiest side down and sear for 4 minutes to get a great crust.
Flip the steak, sear another 4 minutes and remove to a plate to rest for 10 minutes.