Pan-grilled Steak (biftek à La Parrilla)

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 beef steaks, 1 inch thick
• 1/2 cup olive oil
• 2 tablespoons kosher salt or 2 tablespoons sea salt

Recipe

• 1 marinate the steaks in olive oil for at least 30 minutes.
• 2 drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides.
• 3 heat a well-seasoned cast-iron skillet over a high setting.
• 4 when hot add the steaks and char on one side.
• 5 turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
• 6 turn the steaks with tongs and turn up the heat to high.
• 7 be careful not to cut into the steaks while turning so that you don't lose any of the juices.
• 8 sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
• 9 add 2 to 3 minutes per side for well-done steaks.
• 10 variations:.
• 11 if using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
• 12 when browned, turn steaks with tongs and brown the other side.
• 13 total cooking time with this method is about 5 minutes per side for medium rare.
• 14 less time is required for gas broilers and outdoor charcoal barbecues.
• 15 if using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
• 16 return the meat to the hotter area to char the second side and then move it back over the drip pan.