Modes

Ingredients

• 2 (16 ounce) Beef Striploin Steak, USDA Choice or Prime

• 2 tablespoons Avocado or grapeseed oil

• 1 tablespoons flaky sea salt of Kosher salt

• 2 teaspoons course ground black pepper

Instructions

Preparation

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

Cut away any easily trimmable edge fat.

Pat the steaks dry with paper towels.

Seasoning

Season with the flaky salt and coarse pepper.

If using table salt, use half the amount.

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

Preheat

Preheat the Wolf E-Series Oven to 375° Convection Roast.

Preheat the cast-iron pan on medium-high heat for about 90 seconds while empty.

Searing

When the pan is hot, add the strip steaks.

Sear both sides for 4 minutes, or until they reach your desired crust color.

Roasting

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

Roast for 8–12 minutes, to a few degrees below your final temperature:

Medium-rare: 125°–132°

Medium: 133°–140°

Check doneness a few minutes early, as thickness, searing time, and oven accuracy all vary.

Resting & Serving

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

Let them rest for 5 minutes to allow the juices to redistribute.

Serve and enjoy the juiciest steak.