Pan Searing

1. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.
2. Set kitchen fan to HIGH. Add a splash of sunflower or canola oil to a shallow cast-iron or heavy stainless steel skillet; heat over high heat until oil is shimmering but not smoking.
3. Add steak without overcrowding pan; cook until browned on underside and steak releases easily from pan. Turn with tongs. Cook until browned on the underside and steak releases easily from pan and a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.
4. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or cut across the grain into thin slices.

Pan Searing with Oven Finish: (For steaks 1-inch (2.5 cm) thick or greater, this is another cooking option)

1.  Pat steak dry with paper towel and season all over with salt and pepper to your taste.
2. Set kitchen fan to HIGH. Add a splash of sunflower or canola oil to a shallow cast-iron or heavy stainless steel skillet; heat over high heat until oil is shimmering but not smoking.
3. Add steak without overcrowding pan; cook about 3 minutes, until browned on underside and steak releases easily from pan. Turn with tongs. Cook about 3 minutes, until browned on the underside and steak releases easily from pan. Brown sides of steak by turning with tongs.
4. Transfer the steak (in pan) to preheated 375°F oven. Cook until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.
5. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or carve meat across the grain into thin slices.

Marinating and Pan Searing: e.g. Sirloin Tip, Flank, Eye of Round

1.  Pierce steak all over with fork. Place in sealable freezer bag with 1 cup (250 mL) marinade (such as teriyaki sauce or salad dressing); seal and refrigerate for 8 to 12 hours.
2. Remove meat from marinade; discard marinade or bring to boil. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.
3. Add a splash of sunflower or canola oil to a shallow cast-iron or heavy stainless steel skillet; heat over high heat until oil is shimmering but not smoking.
4. Add steak without overcrowding pan; cook until browned on underside and steak releases easily from pan. Turn with tongs. Cook until browned on the underside and a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.
5. Transfer to cutting board or plate and let rest for 5 minutes. Serve as is or cut across the grain into thin slices.