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STEAK SEARED
Cindy
Ingredients:
  • Any steak about 1 inch thick (Porterhouse, NY Strip, Filet Mignon, Rib-Eye, Flank)
  • Kosher Salt
  • Pepper 
Directions:
  • Take steak out of refrigerator about  half hour before cooking to bring meat to room temperature
  • Preheat grill or cast iron pan
  • Season both sides of steak with kosher salt and pepper
  • Place steak in hot pan about 3-5  until it turns a nice deep brown.    Flip steak and insert thermometer and cook til desired temperature about 120 degrees for medium rare. (If a very thick steak may need to finish in a 350 degreee oven to finish cooking)
  • Transfer out of pan and cover with tin foil to keep warm about 10 minutes.
  • Slice and serve
STEAK SEARED
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