2 MINUTE RULE, OR HOW TO MAKE THE PERFECT MEDIUM-RARE STEAK EVERY SINGLE TIME

This is for cuts around 3/4 -1 inch thick. Add a minute or two to the oven time for thicker cuts, especially bone-in, or if you're a monster who likes your steak cooked medium.
  1. 1.
    Lay steaks out and cover in salt and pepper. Let them reach room temperature.
  2. 2.
    Lightly grease a cast iron skillet with vegetable oil, bacon fat, whatever you have around. Place in oven at 450 degrees and let it heat up for 20ish minutes.
  3. 3.
    Everything moves fast from here on out so be ready. Take the pan out and place on a burner on high. Balance the steaks in the pan on their fatty edge to cook off a little fat.
  4. 4.
    Rule of 2. Sear the steak on one side for 2 minutes, then flip for 2 minutes. Then place the pan in the oven (still at 450) for 2 minutes, then flip and cook for 2 minutes more.
  5. 5.
    Take it out, place steaks on a plate or cutting board, and cover with foil for at least 10 minutes. Not because chefs get all weird about it. This is to finish cooking it.
  6. 6.
    You're done. Should be evenly cooked throughout with a nice sear.