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Originally Posted by lewdog
Best thing I've ever learned from reading about cooking here. It makes the steaks stay so juicy. It really is incredible and super easy. I always thought steaks needed to be covered when in the fridge. Nope. Just salt/pepper and put plate right in fridge. It's that easy.
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I do four minutes on each side with a 2' steak, then 3-5 minutes in a 500-degree oven. Then tent for 5 minutes. Mmmm Mmmmm good!
I wish my neighbors would learn that trick! And try 2", it's the sweet spot IMO. One steak feeds the three of us. And if the butcher is cutting it for me on the spot, I try to get him to graduate (angle) the cut of the steak from 1.75" to 2", that slight angle allows the one side to be a little less pink, and that's how Mrs. GloryDayz likes it.
Have you tried grape seed oil?