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Your Steaks Should Already Be Trimmed Of The Tough Silverskin. If Not, Cut Away Any Gristly Bits. If Your Steak Has The Chain Attached And You Don'T Want To Serve It, Cut It Away And Save For Another Purpose. 2 Allow The Steaks To Come To Room Temperature For At Least 30 Minutes And Up To 90 Minutes, Depending On The Thickness Of The Steaks. Just Before Getting Ready To Cook, Pat The Meat Dry With Paper Towels, Then Coat With The Canola Or Grape Seed Oil. Salt Well. 3 Heat 2 Tablespoons Of Oil In A Cast Iron Pan On High Heat For 1 Minute. Swirl To Coat The Pan. Put The Steaks In The Hot Pan And Immediately Turn The Heat Down To Medium To Medium High (Depending On Your Stovetop, Medium On A High Btu Gas Range Is About Medium High On Most Electric Ranges). Sear Untouched For At Least 3 Minutes, Up To 6 Minutes For A 2-Inch Thick Steak. 4 Flip The Steaks And Cook For Another 2-5 Minutes, Depending On How Thick The Steak Is And How Rare Or Well Done You Like Your Meat. You Can Use The Finger Test To Test The Doneness Of Your Steak. Or You Can Use A Meat Thermometer Inserted Into The Thickest Part Of The Steak (120
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