In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil.

 

Sear the steaks, moving them with tongs a little so they don't stick to the bottom, approximately 4 to 5 minutes per side. Using this Pan-Searing technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

 

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

 

 If you don't have one, try our way of testing doneness using fingers.

 

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the pan) and the juices redistribute through the steak.