1 Serve = 2 Protein + 1 Fat
Serves 4
Best Choice Recipe
Prep : 30 min
Cook : 8 - 10 min (approx)
Ingredients
- 4 x 180g steaks
- 20ml (4 tsp) olive oil
- Salt
- Black pepper
Instructions
- FOR THINNER STEAKS (SUCH AS FLANK)
- Let steak sit at room temperature for 30 minutes.
- Preheat oven grill and position rack closest to heating element.
- On a baking sheet, rub steak with oil then season generously with salt and pepper if desired.
- Roast until internal temperature of steak is 50°c for rare, 57° for medium rare, and 62° for medium flipping halfway through.
- Let steak rest for 10 minutes before slicing, against the grain.
- FOR THICKER STEAKS (SUCH AS RIBEYE OR FILLET)
- Let steak sit at room temperature for 30 minutes. Preheat oven to 180°c.
- Rub steak with oil then season generously with salt and black pepper if desired.
- Preheat a large oven-safe skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates.
- Carefully place steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes.
- Flip steak then transfer immediately to preheated oven.
- Roast until internal temperature of steak is 50°c for rare, 57° for medium rare, and 62° for medium (about 8 to 10 minutes).
- Let steak rest for 10 minutes before slicing, against the grain.
