This one goes out to all the carnivores out there with apologies to my vegan readers. After countless e-mails demanding carnage and threats to my life from the Beef lobbying arm, I have snapped to like a scared little lamb. Or was that calf? Rubbing hunks of meat up and down with tender care is a delicate art like origami or sword swallowing. So I caution you to take it ever so slowly, never rushing the process until it’s go time. When it’s finally time to put your meat to the heat, then you better be quick on your toes. Pan searing to perfection is no joke, blokes. Be quick on your feet and never miss a beat if you intend for your eats to end the night sweet. Somewhere in the distance a single tear rolls down a delicious cow’s cheek.
Pour 1/2 tbsp olive oil on each side of the steak, seasoning it with sea salt, black pepper, and paprika. Rub it in, flip the steak over, and repeat. Allow the seasoning to absorb into the meat (approx 15 min).
Heat the oven up to 500°F/260°C, simultaneously heating up a cast iron skillet. Once the oven is heated, remove the skillet, blast on the high heat on the stove and sear the steak 30 seconds per side, before flipping.
Move the skillet back into the oven. Cook 2-3 minutes (depending on whether you want medium-rare or well done) per side, flipping once. Remove the steak from the stove, wrap it in foil, and let it chill for a few (approx 2 min). Cut the steak in two or slice in thin strips and lay them out classy like on the plate.