You can prepare a sauce with the browned bits in the pan but this recipe is amazing in all its glorious simplicity.
In general, you can facilitate a well-caramelized exterior and crust by doing the following:
1. Pat the steaks dry
2. Get the pan really hot (you can tell it is hot by the smoking oil)
3. Use a pan that is big enough so the steaks have enough room to sear
Boneless beef steak (8 ounces) 1 to 1 1/4" thick, trimmed--I used a rib eye steakSalt and pepper1 Tbsp vegetable oil
Pat and dry with paper towels, then season with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.
Flip the steaks over and continue to cook to desired doneness, 4-6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.
Serves 1, from America's Test Kitchen Family Cookbook
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