Recipes Ingredients Meat & Poultry Beef Recipes Easy Pan-Seared Steak 3.1 (50) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 2, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others. It's also nonstick. Ingredients 2 one-inch-thick boneless sirloin steaks (or 4 one-inch-thick strip steaks) 1 tablespoon vegetable oil 1 teaspoon salt ½ teaspoon pepper Directions With paper towels, dry steaks. Rub meat all over with oil, salt, and pepper. Heat a cast-iron skillet on medium-high until a drop of water sizzles when it hits the pan. Cook steaks in hot skillet 5 minutes. Flip; cook until medium rare, 5 minutes more. Cook strip steaks in two batches. Rate it Print