Pan-Seared Steak

NOTE: This is for reasonably thick steaks, 1/2" or more. Thicker than 1-1/2" will take longer, obviously. Thinner, much less time; they're pretty much ready to turn as soon as one side is browned, unless you like really well-done steaks.

Preheat a heavy skillet on medium-high until you can feel the heat rising off of it about 8" above the surface. Lightly grease pan with oil. Season one side of steak and place in pan, seasoned side down. Season the top side.

For medium rare, continue cooking on medium-high until you see the side of the steak has turned brown about halfway up. Flip it over and finish cooking, about 5 minutes depending on thickness. Serve.

For rare, turn it when it just starts getting brown a little way up the side. For well-done, wait until the sides are brown most of the way up, then turn.

This does take a little practice, but after a few you'll get your timing down for exactly how you like it. You might have to cut into it to check the progress the first couple of times you do this. Note that you only turn the steak once.

It's nice to give it a little splash of wine on top of the steak after you turn it, a minute or so before you remove it from the pan. Also, add a couple of smashed cloves of garlic to the pan just before you add the steak. Remove the garlic when it starts getting too brown.

For Au Jus: After removing steak, keep the burner on and pour in a couple tablespoons water. Add 1/2 teaspoon butter or margarine. Let it simmer until it reduces by around half, just a couple minutes, while you stir to loosen the browned bits.

Pour over steak when serving.