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Cold-Seared Strip Steak (No Oil)
A quick, mess‑free method for perfectly cooked strip steaks with a deep, flavorful crust. The steak is seasoned only with pepper, seared in a hot non‑stick skillet without oil, then finished on medium heat while flipping every two minutes until the interior reaches a perfect medium‑rare 125°F. Rest briefly, finish with flaky coarse salt, and serve.
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Critical Success Points
- • Pat the steak completely dry before cooking.
- • Preheat the skillet until it is smoking hot.
- • Flip the steak only once per sear stage.
- • Reduce heat to medium and flip every two minutes.
- • Monitor internal temperature closely (125°F for medium‑rare).
- • Rest the steak for at least five minutes before slicing.
Safety Warnings
- • The skillet will be extremely hot; use oven mitts.
- • Watch for smoke; keep a window open or fan on.
- • Handle the thermometer carefully to avoid burns.
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