Basic Seared Steak

Living downtown Toronto has its many advantages but not being able to have a BBQ in a condo isn’t one of them. So I’ve perfected steak searing and cooking- sans grill. Remember to use a meat thermometer. Digital ones are best. I use this one, which I purchased from Kitchen Stuff Plus.

Heat some vegetable oil or butter in a small pan on high heat. Place the steak into the pan (pre-season if you like). You should hear that sizzle immediately. If you don’t, your pan isn’t hot enough and you’ll over cook your steak in gross sloppy oil – so take it out! Sear on one side for 1 minute- just enough to get a slight browning effect. Flip and do the other side.

**Note- when using a cut that’s more on the round side, you don’t run the risk of actually COOKING the steak in the oil (which can be gross). If you’ve purchased a thinner cut, adjust your searing time accordingly. You want all the actual “cooking” to be done in the oven.

Remove from pan and place on an oven safe dish. Cook in the oven at 375 until your *digital thermometer reads to your doneness preference.