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Beef Entrée

Seared Steak

I was not a huge fan of steak until about 4 or 5 years ago.  I think because I have always loved seafood (lobster, crab, shrimp, etc), I would always automatically choose it over a steak.

Times have surely changed though.  Now, I really do appreciate a delicious steak.  (I even tend to order the beef at weddings now over the fish!)

So, when my husband came home with two skirt steaks the other night, I was excited to make them.  I kept it simple, using just s&p and EVOO.  I made sure that my skillet was HOT so that I would get a nice sear on the outside of the steaks.  I also used my tongs to press the fatty edge of each steak against the hot skillet first before laying them flat (a tip I read about here – see Step #5).  The steaks didn’t take long at all and come out juicy and delicious.  Matt and I devoured them.

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Start by preheating a skillet over high heat…

  • Generously season one side of each steak with coarse kosher salt.
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  • Add on a good amount of ground black pepper.
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  • Drizzle a little EVOO onto the steak.
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  • Massage the oil into the steak.
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  • Flip the steaks and repeat the process.  (More salt, pepper, and EVOO).
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  • One by one, pick the steaks up using your tongs.
  • Press the fatty edge down against the hot skillet.  (Make sure the skillet is super hot!)
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  • Hold it for about 20 seconds (until it begins to brown).
  • Lay the steaks flat in the skillet.
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  • Let cook for about 5 minutes.
  • While I was waiting, I halved some grape tomatoes.
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  • I put the tomatoes together with some peppery arugula as a simple side salad.  (I dressed the salad with just a little EVOO and red wine vinegar.)
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  • Flip the steaks.  (They should have beautiful color by now.)
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  • Continue to cook until they reach your desired doneness.  (I let mine go for another 3-4 minutes for medium-well.  I probably could have taken them out of the skillet a minute earlier.  They will continue to cook even after you remove them from the skillet for a minute or two.  If you’re using a meat thermometer, you want it to be about 140° for medium, 145° for medium well.)
  • Let the steaks rest for a few minutes before serving.


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Seared Steak
Recipe Type: Dinner
Author: Katie
Prep time:
Cook time:
Total time:
Serves: 2
  • 2 strip steaks
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  1. Heat a large skillet over high heat.
  2. Season both sides of the steaks with the salt and pepper.
  3. Drizzle some of the olive oil onto each side of the steak, rubbing it in.
  4. Once the skillet is very hot, use your tongs to hold each steak and press the fatty edge of each on the bottom of the skillet.
  5. Hold each steak there for 20 seconds.
  6. Lay the steaks flat in the skillet.
  7. Cook for about 5 minutes, then flip.
  8. Continue cooking until desired doneness (about 140° for medium, 145° for medium well).
  9. Let the steaks rest for a few minutes before serving.


I'm a middle school math teacher by day and a total food enthusiast by night.

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