2Tenderloin Steaks filet or sirloin can be substituted
salt and pepper
olive oil
Instructions
Get your steak out of the fridge and let it rest for 30 minutes. Don’t rush and skip this step, or you’ll end up with an uncomfortably cold interior of the steak.
Pat dry the steak using paper towels that any excess moisture comes out. Excess moisture will lead to uneven cooking of your steak.
Season your steak with salt and pepper. You may brush some olive oil on the surface of your steak for some additional char, but it’s optional.
Heat the grill to 400-450°F (the higher the temp, the better) and add the cast iron skillet. Add a little bit of olive oil. You can add the steak to the skillet once the oil is hot and starts to smoke.
Leave the steak in the same position on the same side for exactly one minute. You may be tempted to press on it and hear that sizzle, but that may cause some uneven cooking.
After a minute, flip the steak to the other side using clean and dry tongs. Let it cook for another minute.
At this point, you’ll notice that both sides are cooked, but the edges of the steak are still somewhat raw. You’ll need to “roll” the steak on its edges until it develops a sear all over.
With all the sides seared, remove the pan from the heat source and use an instant-read thermometer to check the temperature of the steak. It should read between 115°F and 120°F.
Serve immediately. Blue steak doesn't need to rest.
Notes
Use Multiple Sets of Tongs: Grilling a raw steak in one-minute increments means it is best practice to use multiple sets of tongs to turn the steaks as you constantly touch raw meat which could cause cross-contamination. There isn't enough time to wash one set in between flips so have a couple on stand-by when you are ready to start cooking. Storage: Put in the refrigerator as soon as possible and store for up to 3 days.