Succulent Pan-Seared Strip Steak

1. Prepare the Steaks

Begin by patting your strip steaks dry with paper towels. This step is important to ensure a good sear later on. Once dry, sprinkle both sides of the steaks generously with the teaspoon of pepper.

2. Start Cooking in Cold Skillet

Place the steaks about an inch apart in a cold 12-inch nonstick skillet. Yes, you read that right—start with a cold skillet. This method ensures the steaks cook evenly. Place the skillet over high heat and cook the steaks for 2 minutes. After this initial searing, flip the steaks and cook for another 2 minutes. At this stage, neither side of the steaks will be browned, but that's perfectly fine.

3. Continue Cooking and Flipping

Next, flip the steaks again and reduce the heat to medium. Continue to cook, flipping every 2 minutes. This frequent flipping is crucial because it allows for even cooking and prevents burning. Keep cooking until the steaks are browned and the meat registers 120 to 125 degrees for medium-rare, which should take about 4 to 10 minutes longer. You should hear the steaks sizzling gently throughout this process.

4. Rest and Season the Steaks

Once the steaks are cooked to perfection, transfer them to a carving board and let them rest for 5 minutes. Resting is key as it allows the juices to redistribute, making the meat more tender and flavorful. After resting, slice the steaks and season with coarse or flake sea salt to taste.