In a heavy frying pan (I use my cast-iron skillet) over medium-high heat, heat 2 tablespoons olive oil.
Sear the steaks, moving them with tongs a little in the cast-iron skillet so they don't stick to the bottom, approximately 5 to 6 minutes per side. Using this Pan-Searing technique, proceed to cook your steak to your desired internal temperature. Use a meat thermometer to test for doneness:
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the cast-iron pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to any sauce you are making).
Serve whole or slice thin and fan onto individual serving plates.
Preheat oven to 500 degrees F. (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet and place on range over high heat (the pan and the handle will be extremely hot - be careful).
Immediately place steaks in the middle of hot, dry cast-iron pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
Remove from heat and put the cast-iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired internal temperature. Use a meat thermometer to test for doneness:
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the cast-iron skillet, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to your wine sauce). Serve whole or slice thin and fan onto individual serving plates.
When you are ready to grill, preheat Barbecue Grill and coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Place steaks onto hot grill. Only flip the steak once. Let it cook on one side, then let it finish on the other side.
Grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness.
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
*Room Temperature Steaks: Always let your steaks come to room temperature (70 degree F.) before cooking or grilling. If your room's temperature differs from 70 degrees F., then just adjust your time accordingly.
A cold steak will contract when it hits the heat and this wall cause it to toughen. This is possibly the first biggest mistake people make. Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them - sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it!
How To Cook Perfect Steaks Recipe: https://whatscookingamerica.net/beef/cookingperfectsteak.htm