Once you have your steak you will want to lightly coat it with oil. Choose an oil with a high smoke point to prevent excessive smoke from forming. It is very important that you get each side of the steak well coated with oil, but not as important that you get the sides. This steak won't stick, but you need the lubrication to conduct the heat from the pan to the steak as fast as possible.
The Perfect Restaurant Steak
By Derrick Riches, About.com Guide
Start with a good steak. I prefer a rib eye, but any relatively tender cut will do. Try to find a "choice" grade steak to work with.
Prev
- Oiling the Steak
- Season the Steak
- Preheat Grill
- Preheat Cast Iron Skillet
- Place Steak in the Hot Skillet
- Turn the Steak Over
- Top Steak with Butter and Move to the Grill (Oven)
- Testing the Temperature
- Rest - Plate - Serve
- Optional: Steak Sauce
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