SEARED STEAK

You don't have to go to a fancy restaurant and empty out your bank account for a good filet mignon (beef tenderloin). I recently went to supermarket and bought two six ounce steaks for $8. Now, considering that most steak dinners will set you back at least $20 ($28 at the bistro I once worked at), I would say that its definitely worth trying to cook a steak on your own. It's not hard at all :D

Have ready:

• 2 six to eight ounce portions of beef tenderloin (they are usually already cut and sold in 6-8oz portions)
• olive oil
• course salt (kosher or sea salt) and freshly ground black pepper
  

Heat oven to 375 degrees. Place a couple sheets of paper towel on a plate. Set the steaks on the paper towels and, using another paper towel, dab off execess moisture. Throw away paper towels and set steaks on plate. Generously sprinkle salt and pepper on both sides of the steaks. Coat steaks with olive oil. Heat frying pan on medium-high heat. Once the pan becomes very hot, add the steaks. Let sit for 2-3 minutes or until the steak has formed a nice brown crust. Flip over and cook for another 2-3 minutes. Transfer steaks to an oven proof dish and finish cooking in the oven for approximately five minutes (this should give you a medium-rare steak*). Remove steaks from oven and set on plate. Let rest for five minutes so that the juices are given time to redistribute throughout the meat. You can now serve this with herb butter (see below) OR spend an extra couple of minutes to create an easy and delicious pan sauce (see below).

* If you're really particular about the way your steaks are cooked, buy a meat thermometer...

120-125 degrees for rare (very pink center)
130-135 degrees for medium-rare (pink center)
140-145 degrees for medium (slightly pink center)