Cast Iron Pan-Seared Steak (Oven-Finished) 43 Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet. By Grif Barbequed Steak 32 A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired.
Procedure. Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop.
To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point. For the perfect medium-rare top sirloin steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak.
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