From Olive Oil Synergies
There are lots of ways to cook a steak. This simple stove-top method from The Local Butcher Shop in Berkeley is ideal for featuring a robust extra-virgin olive oil.
- One 1-inch steak from your local butcher
- Extra-virgin olive oil
- Cast-iron pan
Pull your cold steak out of the refrigerator. Rub all sides with olive oil and season well with salt.
Heat a bit of olive oil in a cast-iron pan on a high-heat burner. You want it very hot.
Lay the cold, seasoned steak in the hot pan and leave it for 2 minutes without touching or moving it. You want a nice crust to form. Flip the steak over and sear for another 2 minutes. Flip it again and cook for another minute. Follow with a final flip and another minute of cooking. This should yield rare to medium-rare doneness, so you could adjust the cooking time to your preference. If your steak has a fat cap, do this: Using tongs, press the fat against the hot pan for several seconds to render and crisp the fat.
Turn off the heat and immediately move the steak from the pan to a plate or cutting board. Let it rest for 5 minutes.
Finish the steak with a generous pour of extra-virgin olive oil. Be sure to cut your steak against the grain.