Pan-Seared Steak

Ingredients

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (if thinner, adjust cook times)

Kosher salt and freshly ground black pepper, or steakhouse seasoning 

1 tablespoon canola oil 

Directions

1. 30-60 minutes before cooking, remove steak from refrigerator. 
2. Preheat the oven to 450 degrees F.
3. Heat a large cast iron skillet over medium heat until water droplets sizzle in pan.
4. Pat steak completely dry and season generously with salt and pepper.
5.  Add oil to hot skillet, then add steak. Sear about 2 minutes on each side. 
6. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 130 degrees F for medium-rare, 135 for medium, checking at about 4-5 minutes. (Time depends on the thickness of your steak!)
7.  Transfer steak to a cutting board (or straight onto plates) and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain. (Parallel with the top of the T on the T-bone.)