Modes

Ingredients

• 2 each (16-ounce) Beef Striploin Steaks, USDA Choice or Prime

• 2 Tablespoons avocado or grapeseed oil

• 1 Tablespoon flaky sea salt or Kosher salt

• 2 teaspoons coarse ground black pepper

Instructions

Temper the Steaks

It is preferable, though not crucial, to allow the steaks to rest at room temperature for 30 minutes before cooking.

Preheat the Oven

Set the Wolf Oven to 375°F on convection roast.

Trim and Dry

Cut away any easily trimmable edge fat. Pat the steaks dry with paper towels to promote better searing.

Season

Season both sides of the steaks with flaky salt and coarse ground black pepper.

If using table salt, reduce the amount by half.

Preheat the Pan

Place a cast-iron pan over medium-high heat and let it heat empty for about 90 seconds.

Oil the Steaks

Drizzle and rub the oil evenly on both sides of the steaks.

Sear

When the pan is hot, add the strip steaks and sear both sides for 3 minutes, or until a rich, golden-brown crust forms.

Roast

Transfer the steaks to a roasting pan lined with a rack to elevate them.

Roast for 8–12 minutes, stopping when the internal temperature is a few degrees below your desired doneness: Medium-rare: 125°–132°F / Medium: 133°–140°F

Always check a few minutes early, as results vary based on steak thickness, searing time, and oven calibration.

Rest

Remove the pan from the oven and tent lightly with foil.

Let the steaks rest for 5 minutes before serving.

This allows the juices to redistribute, ensuring the juiciest, most flavorful steak.