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Steakhouse Steaks at Home
The real secrets to steakhouse steaks are simple and few—the best meat money can buy, searing heat beyond imagination, and lots and lots of butter. Our secret is the exceptional conductive properties of our skillet—how much money you spend at the butchers’ is up to you.
1 tablespoon vegetable oil
3 boneless strip steaks, each about 1-inch thick
Salt and freshly ground black pepper
Heat the oil in the 11.5" Fry Pan over high heat until it just begins to smoke.
Season the steaks generously on both sides with salt and pepper. Lay them in the pan and cook, without moving, for 4 minutes. Flip the steaks, and cook for 4 minutes.
Transfer to a cutting board and cover loosely with foil. Let the meat rest for 5 minutes.
Serve one steak per person or slice the steaks against the grain and divide among 4 plates. Serve immediately.