Marbled Beef Steak in a Skillet

Cooking method

1. Step 1:

   

   Take the steak out of its packaging and pat it dry with paper towels, gently blotting away any excess moisture. Let the meat sit at room temperature for half an hour.

2. Step 2:

   

   This step helps the beef cook evenly. If you take the steak straight from the fridge to the pan, it will look great — a golden, appetizing crust on the outside — but the inside will cook unevenly. Keep in mind that if your steak is larger than the one in this recipe, it will need longer to come up to room temperature.

3. Step 3:

   

   Brush the steak with vegetable oil. Do not salt or pepper it yet — salt draws moisture out of the steak, which makes the meat drier.

4. Step 4:

   

   Now heat the skillet to its highest temperature and sear the steak on both sides until a crust forms.

5. Step 5:

   

   Keep cooking the steak until it reaches the doneness you want (I cooked mine another 6 minutes for a well-done steak).

6. Step 6:

   

   Once the steak is done to your liking, transfer it to a warm plate and tent it with foil. This lets the juices redistribute evenly through the meat. If you cut into the steak right after cooking, all the juices run out onto the plate. So let the meat rest for a few minutes — at least two — then season with salt and black pepper to taste.