You can cook any steak on a skillet – whether it’s beef, turkey, or pork. But remember, pork should only be cooked to well done. If you like your meat rare, stick with beef.
If there’s too much fat on the meat, trim it off otherwise the steak will braise rather than sear. But a little rendered fat enhances the steak’s flavor.
Take the steak out of the fridge ahead of time and pat dry with paper towels – it shouldn’t be icy cold or wet. Letting it rest beforehand is customary.
Slowly season the meat with salt and spices and let sit for 30 minutes. You can salt and pepper during cooking like many chefs do, but a pre-seasoned steak will be juicier. Use whatever spices you like, but salt and pepper is classic.
While the steak rests, heat up the skillet until very hot before cooking.
Brush the steak with a thin, even layer of oil using a brush and place on the hot, dry skillet. Use an odorless olive or vegetable oil.
Cook each side for a minute to seal in the juices. For a thick steak, sear the sides too. Tongs work best for this.
Continue cooking, about 2.5 minutes per side for a classic medium doneness. For rare or blue, cook 1 minute per side then wrap in foil to rest for 10 minutes.
Melt a pat of butter in the skillet and baste the steak as it cooks – just half a tablespoon needed. Add rosemary, garlic, or juniper berries to the butter if desired.
Afterward, wrap the steak in foil and let rest 10 minutes to retain juices.
You can also finish in the oven, especially for pork. After searing in the skillet, wrap in foil and bake 10 minutes in a hot oven.
