Pan-seared Steaks in 25 Minutes

Because of my recent move to a two bedroom apartment in the Bronx I have to give up my BBQ for a while. Not having a gas or charcoal grill to cook on is very disappointing, but there simply is no outdoor space to put one right now.

I have to make due with my stove and that means cooking steaks in a frying pan. That's not to difficult if you want an overcooked, chewy steak. But if you want a steak that is crusty on the outside and medium rare in the center follow these steps.

1.) Place a baking sheet on the upper rack of your oven and pre-heat the oven to 450 degrees. This is the perfect temperature for cooking tater-tots, so when the oven is ready spread a handful on a baking sheet and pop them in the oven on the lower rack.

2.) Take to NY Strip Sirloin Steaks and pat them dry on both sides. Sprinkle both sides with kosher salt and black pepper.

3.) Place a skillet on the stove and add a small amount of olive oil. heat the skillet on very high heat until the oil is smoking. Add the steaks to the skillet.



4.) Cook the steaks for 3 minutes. Let them develop a nice sear and a dark crust. Don't move them or lift them. After three minutes turn the steaks.

5.) Let the steaks cook another three minutes on the opposite side. Then using a pair of tongs lift the steaks and sear the sides, about a minute on each side.

6.) When the sides are seared place the steaks on the baking sheet in the oven. Heat in the oven for 4 minutes for medium rare. Length of time is based on thickness of steak. A thicker steak will take longer. Use a thermometer to check, about 125 degrees. The tater-tots should be ready about the same time the steaks are (I like to leave my tots in the oven a few extra minutes to make them crispy).

7.) If you follow these steps you will get a delicious steak every time.

Use a little A-1 Steak Sauce or make a quick pan sauce in the same skillet you seared the steaks in. Enjoy!