Prepare it. Preheat oven to 450 degrees. Salt meat all over, preferably with “Diamond Crystal salt.” Heat skillet on burner set to high and “let it get scary hot.” Pour in a thin layer of oil—one with a “high smoking point, like grapeseed or canola oil.”
Sear it. Wait until the oil’s “so hot it’s shimmering and sort of waving a little, maybe even giving off a first wisp of smoke.” At this point, lay down steak and sear for minute or two. Flip over and brown other side.
Roast it. Pick up entire skillet and put into the oven for five or six minutes, “depending on the steak’s thickness.” Check temperature with an “instant read meat thermometer.” As a guide, “115 degrees is at the very rare end of rare.”
Let it sit. Remove steak and let sit for at least five minutes, “so the muscle relaxes and the juices can spread around again.”
Source: Men’s Journal.
THE WEEK'S AUDIOPHILE PODCASTS: LISTEN SMARTER
- Watch out, China — America is working on dogfighting drones
- How liberals are unwittingly paving the way for the legalization of adult incest
- Why the Chinese military is only a paper dragon
- Why America won't have enough money to battle ISIS
- The troubling persistence of eugenicist thought in modern America
- How the Simpsons/Family Guy crossover revealed the worst of both shows
- How to be the most productive person in your office — and still get home by 5:30 p.m.
- 43 TV shows to watch in 2014
- Libertarianism's terrible, horrible, no good, very bad idea
- 11 facts yü should know about the umlaut
Subscribe to the Week