Preheat a large cast-iron skillet over medium-high for 5 minutes.
Cut steak into two even pieces; pat dry with paper towels then season with 1 teaspoon salt.
Add steak to skillet and cook until deeply browned on both sides and internal temperature reaches 130ºF, about 3½ minutes per side for medium.
Gas Grill
Turn all burners to high, cover, and let grill preheat for about 15 minutes. Brush grill grate clean.
Pat steak dry with paper towels, then season with 1 teaspoon salt. When ready to cook, keep primary burner on high and turn other burners off.
Place steak over direct heat and cook until charred on both sides and internal temperature reaches 130ºF, about 3½ minutes per side for medium.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 5 minutes.
Charcoal Grill
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (about 6 quarts). Once top of coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Let grill preheat, about 5 minutes. Brush grate clean.
Pat steak dry with paper towels, then season with 1 teaspoon salt. Place steak over direct heat (coals) and cook until charred on both sides and internal temperature reaches 130ºF, about 3½ minutes per side for medium.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 5 minutes.
Airfryer
Preheat airfryer to 400ºF (204ºC).
Cut steak into two even pieces; pat dry with paper towels then brush both side with oil and season with 1 teaspoon salt.
Place steak in a single layer in air fryer basket and cook until internal temperature reaches 130ºF, about 6 minutes total, flipping halfway through.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 5 minutes.
Oven
Preheat an oven to 450ºF (232ºC) with a rimmed baking sheet set on the middle rack.
Pat steak dry with paper towels, then season with 1 teaspoon salt.
Carefully remove baking sheet from oven using a kitchen towel or hot mitt. Brush sheet pan with high-heat cooking oil and place steak on sheet.
Return sheet to oven and cook until browned on both sides and internal temperature reaches 130ºF for medium, about 5 minutes per side.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 5 minutes.
Broiler
Heat broiler high with rack set as close to heating element as possible.
Pat steak dry with paper towels, then season with 1 teaspoon salt.
Place steak on rimmed baking sheet and broil until charred and internal temperature reaches 130ºF for medium, 2–5 minutes per side.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 5 minutes.
These instructions should be used for a 1/2-inch thick steak. Adjust timing up (if it’s thicker) or down (if it's thinner) as needed.Feel free to play around with the seasonings, but you can’t go wrong with just kosher salt and black pepper.It’s incredibly important to allow the steak to rest for at least 5 minutes before slicing into it. This will keep it tender and juicy.Looking for more steak recipes? Check out our Top Sirloin recipe and Ribeye Steak recipe.
Nutrition
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