Kittencal'S Perfect Pan-Fried Steak

• 2 (8 ounce) boneless beef steaks (1-1/2-inch thick)
• 3 tablespoons vegetable oil
• 2 teaspoons montreal steak spice (or use freshly ground coarse black pepper)
• 2 tablespoons butter
• salt (to taste, to be added after cooking only) (optional)

1. In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
2. Rub both steaks with the oil/pepper mixture.
3. Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
4. Heat a large heavy skillet over medium-high heat.
5. Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
6. Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
7. Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.

boneless beef, vegetable oil, spice, butter, salt

Taken from www.food.com/recipe/kittencals-perfect-pan-fried-steak-290787 (may not work)