Pull the steaks out of the refrigerator about 20-30 minutes before cooking and let rest on counter.

Pat steaks dry on both sides. Then, season generously with steak seasoning on all sides, rubbing it in with your fingers.

Place an OVEN-SAFE, large, heavy-bottomed pan* over medium-high heat for just a few minutes. To test if it’s hot enough, sprinkle a little water on it. If it sizzles, it’s ready. (Note: Don’t leave your pan over this high heat for long at all or it will get too hot. Mine only took about 1-2 minutes to get to temperature.)

Using tongs, place steaks in pan without letting them touch. You will hear them immediately start to sizzle. Let them sear on this first side (without moving them!) for 1-2 minutes. When they come away from the pan easily and have sufficient browning on one side, flip the steaks to another part of the pan where it’s really hot (not the same spot it was just in). Sear steaks for 1-2 minutes on this side until browned well. The goal of this step is to create a nice crust on the outside of your steak.

Now, you’re going to finish cooking your steak in the oven. Transfer your oven-safe pan* directly to the preheated oven. Let steaks bake for 5-12 minutes, depending on the thickness of the steaks and how you like them done (medium-rare, medium, etc). Insert a digital meat thermometer into the thickest part of the steak to test for doneness near the end of the cooking time. You want to remove the steaks about 5 degrees sooner than the optimal finished temp, because they will continue to cook while they rest. So, remove the steak at the temperatures listed below for the perfect doneness.

Once the steak is at your desired internal temperature, use oven mitts to remove the hot pan from the oven. Transfer steaks to a plate and cover loosely with foil. LET REST FOR 5-10 MINUTES so it finishes cooking and the juices can redistribute throughout the meat. (This is a very important step!)

Enjoy the perfect steak!