- Preheat oven to 400 degrees.
- Heat a large skillet (mine is cast iron) on medium-high.
- Add 1 Tbsp oil to the pan, heat.
- Season steak with salt and pepper.
- Add steak to the hot pan and brown, 2-3 minutes each side, turning only once.
- Reserve the fat in the pan.
- Transfer steak to a baking sheet and finish cooking to temperature: 130 degrees F to 135 degrees F for medium-rare.
- Take steak from oven, remove from baking sheet to cutting board, let rest 5 minutes before slicing.
- Make sauce. Add onions (or shallots, leeks, scallions) to the hot fat in the skillet, turn down to low, stir and cook until tender, then increase heat to medium-high. Add other herbs or vegetables (see suggested options below.) When tender, turn off heat. Add 1 cup liquid to pan (wine, milk, beef bouillion or water) and simmer, stirring, scraping in bits, about 3 minutes or until hot. Drizzle over cooked steak.
Steak Gravy Options:
- 12 oz. sliced mushrooms and 1 tsp chopped fresh thyme and 1 small chopped onion and 1 cup dry red wine
- 1 thinly sliced red chili pepper and 1 Tbsp snipped chives and 1 small chopped onion and 1 cup coconut milk.
Note: Tougher cuts of meat can be pan-seared, then add onions to the pan and some liquid and cool until tender, then season.
