A CARNIVORE'S DELIGHT: STEAK WSJ

From WSJ to Fausta's Blog to you, how to make the Perfectly Cooked Steak. I and several labs were left salivating as we read it.

Preheat your oven to 450F degrees

On the stove top, heat a large, dry skillet until it is very hot. Season the steak (a 4-5 lbs porterhouse or bone-in-ribeye steak, 1 1/2" to 2" thick) well with salt and pepper and sear for 2-3 minutes on each side, until it has a dark crust [Note If your smoke alarm is very sensitive, like mine is, make sure to run the hood fan or you'll get blasted]

Place skillet in preheated oven for about 14 minutes for a 1 1/2" steak. Cook to between rare and medium rare, because residual heat will continue cooking the meat while it is resting. To test for doneness, press your finger to the meat: it should yield to the touch but not be soft. The chef says a thermometer will pierce the meat and allow the juices to run out.

Rest steak for at least 5 minutes before slicing or serving

My only additions would be to season the steak with Dale Sauce, and as it cooks, carmalize an onion sliced into thin strips, using olive oil. When the onion is just about done, add some soy sauce and a few sprits of lime juice to the onion and cook til done.