Pan-seared steaks
Serves 4
Strip steaks aren't cheap but they do have wonderful flavor and texture. Go with less expensive London broil if you prefer. Use a heavy-based skillet (cast-iron works well) so the steaks brown nicely without burning.
| 4 | strip steaks (preferably 1 1/2 inches thick) or London broil (2 1/2 pounds total) |
| 1 1/2 | teaspoons kosher salt |
| 1/2 | teaspoon black pepper |
| 1 | tablespoon canola or vegetable oil |
| 2 | teaspoons chopped fresh rosemary |
| 3 | tablespoons butter, cut into small pieces |
2. In a 12-inch skillet with a heatproof handle, heat the oil over medium-high heat for 2 minutes or until it's shimmering hot. Add the steaks (cook in two batches if necessary) and cook, without moving them, for 3 minutes or until the bottoms are browned. Use tongs to turn the steaks and cook for 2 minutes more or until the other side browns.
3. Sprinkle the steaks with rosemary and transfer the skillet to the oven. Roast for 5 minutes or until an instant-read meat thermometer inserted into the thickest part of the steaks registers 130 degrees for medium rare (cook a few minutes longer for medium, or make a nick with a paring knife and check for a uniform pink color).
4. Set a couple of pieces of butter on each steak, sprinkle with the remaining 1/2 teaspoon salt, and set in a warm place for 5 minutes.
5. Thinly slice the steaks and divide among 4 dinner plates. Serve with smashed potatoes.
Tony Rosenfeld
