this is the general method I use when not on the grill: http://www.thekitchenwhisperer.net/2012/07/15/better-than-restaurant-quality-new-york-strip-steaks/

for flank steak and london broil, i use the broiler.

Salt generously on both sides. Start them in the oven on very low heat, on a wire rack in a roasting pan, as low as you can get it to go to bring internal temp to 120 or so. It's kind of like sous vide without the benefit of cooking it in a marinade. This will also dry the exterior so you can get a good char when you put it in a VERY hot cast iron pan. Heat the cast iron pan for at least 10 -15 minutes before putting the meat in and cook just to char the outside. You'll get a perfectly charred outside and tender medium rare throughout the majority of the inside of the meat.

Oh and if you dont' mind spending $100, get a Thermopen thermometer. Will last forever, and perfect accuracy in 3 seconds.

Use a meat thermometer. The steak will go up another 5-10 degrees after you take it off the heat, depending on thickness. I turn at 115F, and pull at 125-130F, then let it rest 10 minutes.

I use thick ribeyes, as they have good marbling. 1 hour before, I salt the steak heavily (pulls moisture out) and let it sit at room temperature. Be sure to do this for 1 hour, not 20 minutes, as it takes a certain amount of time for the salt reaction.

Cast iron pan. Google "gordon Ramsay steak cast iron" and you should find a short and mouthwatering video tutorial on how to do it. Wicked easy.

OP here. Thank you all! If I go the sear / oven route how long and at what temp do I bake? Do I need a meat thermometer?

Anonymous wrote:Cast iron skillet, butter, sear on high heat on both sides, finish in the oven. Season with sea salt and cracked black pepper.

Exactly! Get the pan screamingly hot for a good sear.

I'm surprised no one's said broil it yet. Forget the skillet, stick it in the oven.

Get it out of the fridge and closer to room temp before cooking.

Good reminder--when you go to flip the steak, if it doesn't come up easily, it isn't ready to turn over yet.

Anonymous wrote:I just pan fry ribeyes in lard or butter on medium heat for 4-5 minutes per side and let it rest for a good 5 minutes before slicing into it. Add after it cooks on each side.

Super easy.

The reason most steak isn't tender is because it is overcooked.

This is my method too, and ribeye is my favorite. If the steaks are very thick, I may finish in a 425 oven for a minute or so.

PSA: use restraint when flipping the steaks. Ribeye is fairly fatty, and a careless or over-exuberant flip can result in hot fat splashing into your face or eyes. Related fun fact: The cornea is the fastest healing tissue in the body, at least according to my opthamologist.

OP--you want to make sure to start with a tender cut. Filets, ribeyes, and flat iron steaks are all very tender. Sirloins, T-bones and porterhouses as well. You want to save chuck and top and bottom round for slower cooking, and flank steak does best when marinated for several hours before it is cooked rarish.

Anonymous wrote:

Anonymous wrote:Filet is easiest. Salt and pepper well. Heat a stainless pain on your stove. Sear on both sides. Finish in oven. Place a bit of butter on steak for the last minute of cooking.

Pepper after searing. It burns.

Thanks for this tip!