Heat the olive oil in a cast iron pan on high heat. I usually use a silicone brush to apply the oil. Sear the steak in the pan, about 3-4 minute each side. During this time, do not move the steak around or flip. You can use tongs to press down so the steak gets nice sear marks.
Remove the steak from the heat and let it rest on a cutting board for 10 minutes. If you cut the meat right away, all the juice will come out. Cut thin slices, against the grain of the meat.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.