>>23701079Not her but steaks should be done in a cast iron pan, med-high (high heat just chars them unpleasantly), a few tblspns of high smoke point oil (it doesn't end up on the plate so don't be too shy, it helps big time with the sear.
Salt steaks, stick them in the fridge uncovered for half an hour to dry out a bit, take them out and let them come up to room temp. Heat your pan really well, but that's dependent on stoves. Electric stoves can sometimes take 5-10 minutes of preheating a pan to get it hot enough.
Add your oil, lower you steaks in, pat them down quickly to make sure they have good surface contact. Then I like to follow a double turn method. 2 mins on each side, then 1 minute more on each side. Steaks should be able 3/4-1" thick for that. You may need to cook them slightly more for doneness preferences and thickness variation.
Serve with smashed red potatoes, done in the oven until crispy on the fluffy bits, and blanched greens (green beans, asparagus, and broccolini are a good and nutritious combo).
You can go extra steps and make a red wine pan sauce but if you don't know how to cook a steak yet then a pan sauce might be too hard for you.
Rest steaks for a couple of minutes but this is home cooking so there's no need to go overboard because you'll struggle to reheat them nicely. Serve whole or serve sliced, that's up to your preference.
