For Steak Success

10-15 minutes before cooking, season both sides of the steak with salt and pepper or desired spices, letting the steaks come to room temperature on a cooling rack or plate.

For 1-inch thick steaks, heat a sauté pan with oil to medium-high and sear steak for 1 minute. Reduce heat to medium and cook 3-4 minutes more. Return to medium-high heat; flip the steak and repeat the same process on this side. Cook to doneness of 135 F (57 C) for medium-rare in a skillet or in a 350 F oven. Remove from the pan and allow to rest for 3 minutes to let the internal juices settle so that when the steak is cut it will remain moist.

For Quick Pan Sauce

Deglaze pan with ½ cup of red wine, 1 teaspoon chopped herbs of choice (rosemary, thyme or parsley). Add ½ cup of stock and reduce to half, whisk in 1 tablespoon of butter to thicken the sauce slightly; adjust salt if necessary. Spoon sauce over steaks, or serve on the side.

Serve with fresh mango salad for a Caribbean twist.

Note

Choose U.S. corn-fed steaks with lots of marbling (small specks of taste fat in the steak). There is no need to rinse steaks; that is a food safety hazard and hinders the ability to brown the cut properly.