Also, if you don’t have one, this would be the time to invest in meat thermometer. The cast iron will give your steak a perfect sear-and that equals flavor. If you have a cast iron or heavy skillet, that will be preferable to a non-stick pan. Fresh garlic, good olive oil, unsalted butter and maybe a fresh herb or two is all you need. Remove skillet from oven, place on stovetop, add steaks and cook on high heat for 30 seconds each side to sear. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on. Make sure it’s top quality and nice and thick. Pat the steaks dry with paper towels season with salt and pepper on all sides. This Sunday, let dad kick his shoes off, maybe grab a cold one or a nice glass of red wine and you go ahead and steak your claim on the kitchen! You won’t need a lot of ingredients. In talking with many chefs in our Valley, that’s just the way they love their steak, too! So just in time for Father’s Day, I’m giving you a simple but great recipe and some important tips for cooking the perfect steak in a skillet. He was a butcher all of his life, and there was no meal more special to him than a thick New York, T-Bone, Porterhouse or Rib Eye cooked, not on a grill, l but in a skillet with a little garlic, olive oil and butter. I was born on my dad’s birthday, and as I grew older, he became my best friend.

Pan searing steak