When it’s steakhouse night at your place, this is the recipe to reach for.
You’ll start by searing the steaks on the stovetop until a gorgeous brown crust forms.
Ingredients
22-lb.
Photo: Victor Protasio
Line a rimmed baking sheet with aluminum foil and top with an oven-safe wire rack.
Season steaks with kosher salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high.
Sear 2 steaks, flipping once, until well browned, 4 to 5 minutes per side.
Transfer to rack on baking sheet.
Repeat with remaining 1 tablespoon oil and 2 steaks.
Bake until an instant-read thermometer inserted in thickest portion of steak registers 135F, about 10 minutes.
Before serving, continue with recipe, allowing 18 to 20 minutes to finish steak in oven.)
Remove from oven and let steaks rest on rack for 10 minutes.
Meanwhile melt butter in a small sauce-pan over medium-low.
Whisk in Worcestershire sauce.
Remove from heat and stir in parsley.
Slice steaks against the grain and transfer to a serving platter.
Spoon butter mixture over steaks and top with flaky sea salt.
