Cold-Seared Strip Steak (No Oil)

Ingredients

• 2 steak Strip Steak (Boneless, about 1.5 inches thick, ~12 oz each)
• 0.5 teaspoon Black Pepper (Freshly ground, coarse)
• to taste pinch Coarse Sea Salt (For finishing, adds crunch)

Instructions

1. Pat dry and season

   Remove steaks from the fridge, pat them completely dry with paper towels, then sprinkle each side with about ½ teaspoon of freshly ground black pepper.

   Time: PT5M

2. Preheat skillet

   Place the non‑stick skillet on the stove over high heat. Let it heat until it begins to smoke heavily (about 2 minutes).

   Time: PT2M

3. First side sear

   Lay one steak in the hot, dry skillet. Let it cook undisturbed for 2 minutes.

   Time: PT2M

4. Flip and sear other side

   Using tongs, flip the steak and sear the opposite side for another 2 minutes.

   Time: PT2M

5. Reduce heat and continue cooking

   Turn the burner down to medium. Continue cooking, flipping every 2 minutes, until the internal temperature reaches 125°F (for medium‑rare). This usually takes about 8 minutes, but check with a thermometer.

   Time: PT8M

6. Check doneness

   Insert an instant‑read thermometer into the side of the steak (avoid the bone). When it reads 125°F, remove the steak.

   Time: PT1M

   Temperature: 125°F

7. Rest the steak

   Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes.

   Time: PT5M

8. Slice and finish

   Slice the steak against the grain, sprinkle with a pinch of coarse sea salt, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

70 g

Carbohydrates

0 g

Fat

55 g

Fiber

0 g