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Personally I would pat in kosher salt and pepper all over it, meanwhile pre-heat the oven to 450, make sure you then leave the steak to come to room temp before cooking.
Put a pan on the stove top, up to about 3/4 heat. Put some butter in it, and when the butter starts to brown, it's ready. Hold the steak with a pair of tong (don't stick a fork in it), and put it down on the pan. DON'T MOVE IT FOR 1 MINUTE. Then flip it over and do the same on the other side. Now, holding it with the tongs, sear the remaining ends and sides in turn.
Now place in the preheated oven for about 13 minutes, more or less depending on size.
Take out, and do NOT cut into it for at least 7 minutes, so that the juices have time to be reabsorbed into the meat, and won't just all run out as soon as you take the first bite.
....and there it is. Should be seared on the outside, and medium rare on the inside.
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