Salt, pepper, both sides.
Let them rest for about 30 minutes at room temperature.
One was done with cast iron on an induction burner. One was done in stainless on an electric burner. My other larger burner was busy with the corn. Turn on any fans your kitchen is equiped with because it’s going to get smokey.
Heat the burner to 400°, pat the steak dry with a paper towel, melt butter in the hot pan, add the steak, set the timer for 2 to 4 minutes depending on how done you want the steak and how thick it’s cut. Flip it. Set the timer again. Tent each one individually in foil for 5-10 minutes. Serve.
For a more done steak than medium you may need to lower the temperature to 375 and increase the time. Or just kick out whoever wants their steak messed up.
Salt, pepper, both sides. Let them rest for about 30 minutes at room temperature.
One was done with cast iron on an induction burner. One was done in stainless on an electric burner. My other larger burner was busy with the corn. Turn on any fans your kitchen is equiped with because it’s going to get smokey.
Heat the burner to 400°, pat the steak dry with a paper towel, melt butter in the hot pan, add the steak, set the timer for 2 to 4 minutes depending on how done you want the steak and how thick it’s cut. Flip it. Set the timer again. Tent each one individually in foil for 5-10 minutes. Serve.
For a more done steak than medium you may need to lower the temperature to 375 and increase the time. Or just kick out whoever wants their steak messed up.