thick ribeyes or NY strips, trimmed of excess fat
|| Steak seasoning
(use your favorite kind as long as it's a good one)
| 1 tbl
||butter (cut into one tbl pats)
Pat the steaks dry and then sprinkle half of the Worcestershire sauce on the top sides. Now sprinkle half of the steak seasoning on the top sides of the steaks. Flip the steaks and repeat. Let the steaks sit for 45 minutes. While the steaks sit, turn the oven to 400°. After the steaks have rested put the frying pan over medium high heat and get it good and hot. Hot enough that a drop of water instantly dances around the pan when you drop it on it. While the frying pan is heating, drizzle the olive oil over both sides of the steaks and make sure they are evenly coated. Now put the steaks in the pan and let them sit for 4 minutes. Don't touch them! Let a good crust form on the steaks. Now flip the steaks and turn off the heat to the pan. Put a pat of butter on each steak and then put the pan in the oven. Cook for 4 minutes for rare, 5 minutes for medium rare, and 6 minutes for medium. Take the pan out, put another pat of butter on each steak, cover them loosely with aluminum foil, and let the steaks rest in the pan for 5 minutes. Serve. Lastly, if you want your steak more than medium you are on your own.