Pan-Seared Beef Steaks

• 4 New York strip (top loin) or tri-tip (bottom sirloin) steaks, each 8 to 10 ounces and about 1 inch thick, or 2 to 2 1/2 pounds top sirloin steak, about 1 inch thick
• 4 large cloves garlic, minced
• 3/4 teaspoon black pepper
• 3 tablespoons Maggi Seasoning sauce, preferably Chinese made, or light (regular) soy sauce
• 3 tablespoons canola or other neutral oil

1. Trim the steaks of any gristle.
2. If you are using top sirloin, cut into 4 steaks of roughly equal size.
3. To make the marinade, in a shallow bowl large enough to accommodate the steaks, combine the garlic, pepper, Maggi sauce, and oil and mix well.
4. Add the steaks and use your fingers to coat all sides.
5. Set aside for 30 minutes, turning the steaks over after 15 minutes.
6. Heat a 12-inch heavy-bottomed or cast-iron skillet over medium heat until hot.
7. To test if it is ready, flick a drop of water into it.
8. It should immediately dance and then evaporate.
9. Add the steaks and let them cook, undisturbed, for 6 minutes.
10. The steaks should be well browned on the underside.
11. Use tongs to turn the steaks over.
12. Cook them on the second side, undisturbed, for another 4 minutes for rare, 5 minutes for medium-rare, and 6 minutes for medium.
13. If you are unsure about the doneness of the meat, nick a steak with the sharp point of a paring knife and check the color.
14. Transfer the steaks to a plate and tent loosely with aluminum foil.
15. Let rest for 5 minutes before thinly slicing across the grain.
16. Arrange the slices on a platter and include the juices, too.
17. Serve immediately.

new, garlic, black pepper, soy sauce, other neutral oil

Taken from www.epicurious.com/recipes/food/views/pan-seared-beef-steaks-383047 (may not work)