Let steak stand at room temp. for ½ hr.; season with salt and pepper to taste. In a cast iron or other heavy oven-safe skillet, heat a small amount of oil or butter (enough to lightly coat the bottom of the pan) over high heat until it shimmers but does not smoke. Add steak; cook on one side until a moderately dark crust forms and steak releases easily from the pan. Turn and cook until both sides are seared in this manner. Move pan to a preheated 450° oven; cook until desired doneness is reached, as measured with a thermometer. Remove from oven; remove steak from pan. Tent loosely with foil and let rest for 5 min. or more (larger steaks can rest longer) before serving.
The Perfect Winter Steak
1 lb. steak(s), such as rib-eye, porterhouse, sirloin, strip or filet
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- olive or canola oil or butter (or combination)