Pan-Seared Strip Steak or Ribeye

I have told so many people about this recipe because it's my new favorite way to make a strip or ribeye steak.  This genius recipe comes from America's Test Kitchen.  This method blew my mind!  No more guessing if I undercooked or overcooked the steak, with this method the steaks cook to a perfect medium rare.  This method is different because you start the steak in a cold nonstick skillet with no oil.  You do need a thick (1 1/2 inch) well marbled steak so that the fat helps to achieve a good sear on the outside without overcooking the interior.  Also you'll need a meat thermometer.  See instructions below but you simply flip every two minutes until temperature reads 125 degrees, then let rest 5 minutes and slice.  Tender, juicy and delicious!

1.  Sprinkle each steak (well marbled boneless strip or ribeye steak 1 1/2 inch thick) with kosher salt and put in fridge for at least 1 hour or up to 24 hours before cooking.

2. When ready to cook remove from fridge and pat them dry with paper towels.  Sprinkle with freshly ground black pepper. You don't need any extra salt.

3.  Place steaks 1 inch apart in cold nonstick skillet.  Place skillet over high heat and cook steaks for 2 minutes.  Flip steaks and cook on second side for 2 minutes.  (at this point neither side of steaks will be browned)

4.  Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until meat register 125 degrees for medium rare. (Tip - steaks should be sizzling gently, if not, increase heat slightly and reduce heat if skillet starts to smoke.)

5.  Transfer steaks to carving board and rest for 5 minutes (VERY IMPORTANT!*see note).  Slice steaks, season steaks with salt to taste if needed. Enjoy!!

*The reason it needs to rest is because the juices need time to redistribute.  Otherwise it will just flow away, leaving you with a dry piece of meat.