Don't be shy.Also, please use freshly ground black pepper - not the kind in the little spice jar. If there's anything I learned in culinary school, it's that I was tragically under-seasoning everything. Salt brings out flavor, people. Rub some olive oil onto meat, then use more salt than makes you feel comfortable. Season the steak generously. For real, use more salt than you think you need.You can either stick the skillet in the oven while it's preheating, or simply heat it up on the stovetop over a flame.When you're cooking something like a skirt steak under the broiler, the super hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust.
If you're using a skillet, get it HOT.For thinner steaks, like flank and skirt, you're better off just using the broiler. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. Bring your steak to room temperature.Cold meat will seize in a hot environment.Here's how to do it perfectly every time. In the realm of skirt, flank, rib-eye, and even filet mignon, your oven is just as valuable. You don't need a grill to cook a delicious cut of steak.
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