Another option is to put the pan in the oven and turn the oven to 500°F (260° C). When the oven reaches that temperature, take it out and place the pan on high heat on the stovetop.
If you’re wondering just how much salt to use, a “generous pinch” is about right. Though it’s ultimately up to you and your taste buds.
Brush once more with oil and turn it over to the other side. Don’t ever turn the meat more than once; over-flipping it makes it very tough. Now reduce the heat to medium. The cooking time will depend on the type of pan you use, the steak’s thickness, and how well done you like your steak. For 3/4" (2 cm) thickness, about 5 minutes for the first side and 3 minutes for the second side is medium.
Hold open your hand in front of you in a relaxed manner. Push on the fleshy part just under your thumb. For a rare steak, your meat should have that same consistency. For medium rare, push a little under the rare spot. For medium, push halfway down the fleshy part of your thumb. For medium well, move down towards the wrist and gently push just before the bone. And for well done, push on the bone. To make the comparison, prod the steak with tongs.
If available, wrap it up loosely in aluminum foil. This preserves all the juices, heightening the flavor and improving the steak’s texture.
Before grilling, always clean and lubricate your grill grates with some cooking oil on a paper towel (using your tongs, of course). If you don’t, you risk the steak sticking.
If a flare-up does happen and sticks around (more than a couple seconds is not okay), use your tongs to slide the steak away from the flame until it dies down and then move it back over the main source of heat.
Remember: You can always throw it back on the grill if it isn’t done enough; however, you can’t undo an over-cooked steak. So err on the side of rare if you find yourself unsure.
