Pan-Roasted Steak
Ingredients
Rich in vitamin B12, iron, zinc and selenium.
A note about dairy: When olive and/or canola oil are used instead of butter, this recipe is dairy free.
1 lb.
grass-fed sirloin or rib-eye steak
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Kowalski's Extra Virgin Olive Oil, canola oil or Kowalski's Butter (or a combination)
Directions
- Let steak stand at room temperature for 30 min.
- Preheat oven to 450°.
- Season steak with salt and pepper to taste.
- In a cast iron or other heavy oven-safe skillet, heat a small amount of oil or butter (enough to lightly coat the bottom of the pan) over high heat until it shimmers but does not smoke.
- Add steak; cook on one side until a moderately dark crust forms and steak releases easily from the pan. Turn and cook until both sides are seared in this manner.
- Move pan to preheated oven; roast steaks to desired doneness as measured with a thermometer.
- Remove from oven; remove steak from pan and tent loosely with foil. Let rest for 5 min. or more before serving (larger steaks can rest longer).
