Start by setting your oven to broil and then seasoning both sides of your steaks with kosher salt, cracked black pepper, and olive oil. Be generous, especially with the salt — lots of it will fall off during the cooking process.
Char-broil the steaks for 6 minutes on each side to achieve a medium-rare doneness. Strip House’s executive chef Michael Vignola recommends using a preheated cast-iron pan for this. Once the pan is hot, add the steaks, and then put it into the oven, flipping the steaks after 6 minutes. This method can produce a lot of smoke, so make sure your kitchen is well-ventilated.
Remove the pan from the oven, remove the steaks from the pan, and then let them rest for 4 to 6 minutes (resting is what produces a juicy and flavorful steak).
If you want a crispy crust on your steaks, put them back in the hot pan after they’ve rested and let them sizzle for a minute or so on each side. Serve your steak with clarified butter, fleur de sel, roasted garlic cloves, and a sprig of rosemary.
(Credit: Strip House)
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.