Ingredients
2 steaks; cut strip steaks or rib-eyes about 11/2 inches thick, filet mignon, 21/2 inches
2 teaspoons grapeseed or canola oil
Kosher salt
Preparation
Remove steaks from refrigerator 2 hours before cooking time. Dry them with a paper towel.
Preheat oven to 400 degrees, with a rack set in the middle.
Heat a heavy, cast-iron skillet over medium-high heat, until a few drops of water sprinkled in the hot pan evaporate within 3 seconds.
Coat the bottom of the pan with 2 teaspoons of grapeseed or canola oil.
Liberally salt the steaks with kosher salt, about 3/4 teaspoon for each steak.
Place steaks in pan and sear for 2 minutes on each side, flipping only once with tongs.
Transfer the steaks, still in the pan, to the oven and roast for roughly 8 to 9 minutes for 11/2-inch steaks to achieve medium-rare (an instant-read thermometer should register between 125 and 130 degrees).
Let the steaks rest, under a tent of aluminum foil, for 5 minutes before serving.
