Pan-Seared Steak in the Oven

Cuts of steak, approximately 1 pound each  at 1-1/2 inches thick (sirloin, ribeye)
1 Tbsp. olive oil per steak
2 tsp. APB per steak (in lieu of just salt and pepper, for more zing), or to taste

1) Let the steak(s) come to room temperature. Blot the steak(s) dry with paper towels or a rag.

2) Heat cast iron skillet(s) 6-8 inches under the broiler for 20 minutes.

3) Meanwhile, prepare the oil and spices.

4) Brush the steak(s) generously all over with oil and then sprinkle with spice mixture. Pat it into the meat so that it sticks.

5) Turn on a stove burner to high heat.

6) Very carefully transfer the hot skillet from the stove to the burner and drizzle a tad of olive oil in the pan.

7) Place the steak(s) in the pan using long, sturdy kitchen tongs. It should sizzle immediately.

8) Cook the steak(s) for 30 seconds on one side, flip it over, then cook for an additional 30 seconds on the other side.

9) Transfer the skillet(s) with the steak(s) back to the oven.

10) Cook the steak(s) in the oven under the broiler for 2 minutes per side. (Open the oven and carefully flip the steak, using the long tongs. If you need to bring the pan(s) out to flip the steak(s) cook a little longer than 2 minutes per side.) This will result in medium rare steaks. If you prefer medium, add 2 minutes to the oven time.

11) Remove the steak(s) from the oven and pan(s) and put it on a large cutting board. Cover it with aluminum foil and let rest for about 5 minutes.

12) Slice the steak(s) against the grain and fan slices out on a plate to serve. Serve immediately.

This original recipe appeared on thekitchn.com

NOTE: This recipe works beautifully for marinated tuna steaks as well, but you should only cook them under the broiler for 1 minute per side.