Cooking the Perfect Steak
Method & recipe from Cook’s Illustrated, but I’ve written it out here in my own words, so if something goes wrong blame me.
Recipe type: Main Dish, Beef
  • 2 boneless strip steaks 1½”³ – 1¾”³ thick, about 1 pound each (filet mignon or ribeye may be substituted)
  • Salt & Pepper (I like to use coarse versions of both)
  • 1 tablespoon vegetable or canola oil (2 tablespoons for filet mignon)
  1. Preheat oven to 275 degrees F and place rack in the center of the oven.
  2. Cut steaks vertically in half so you have four 8-ounce steaks. Let rest outside of the fridge for about 15 minutes. Dry off steaks with a paper towel then pat liberally with salt and pepper. Place steaks on a wire rack on top of a rimmed cookie sheet so steaks are not resting directly on the pan. Insert an instant-read, oven-safe thermometer into one of the steaks, then put steaks in the oven until the internal temperature of the steak reaches 90 – 95 degrees for medium rare (20-25 mins) or 100 to 105 degrees for medium (25-30 mins). GO WITH MEDIUM RARE! ;)
  3. Heat oil in a heavy bottom skillet over medium-high heat on your stove. We used one of my copper-core heavy bottom frying pans – I think a cast-iron skillet would be ideal, but mine is buried in storage somewhere. When oil starts to smoke, sear the steak in the pan ~ 2 minutes per side. Sear the edges as well, ~ 1 minute per edge.
  4. Place steaks back on rack on cookie sheet, tent with foil and let rest ~ 10 minutes. Eat!
Recipe by This Week for Dinner at