Salt is your steak's best friend.
—the best option, since they hold and transfer heat really well—until it’s “ripping hot,” Mary-Frances says. You’ll also want to use grapeseed oil in the pan, since it has a high smoke point and neutral flavor.When the oil is shimmering, add the steaks to the pan. Mary-Frances says you should add them away from your body, so you avoid hot splatters.Let the steaks cook undisturbed for four minutes before you flip them for the first time.
Mary-Frances takes the steaks out midway through cooking, flips them, and bastes them with the juices from the skillet. Then she adds them back to the oven for another five to six minutes until they reach medium-rare—120 degrees Fahrenheit. Don’t be afraid to use a thermometer to make sure everything is cooked properly.After they’re out of the oven, let the steaks sit for about 10 minutes before slicing—this seals in the juices and lets the steaks reach a true medium-rare.
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