Panfried Steaks with Super Toppers

• 4 boneless strip steaks (top loin) or rib-eye steaks (each about 8 oz and 1 in. thick)
• 1 tsp. kosher salt
• Freshly ground pepper to taste

1. Heat a large skillet over medium-high heat about 3 minutes until very hot.
2. Meanwhile, sprinkle steaks with salt and pepper.
3. Add steaks to skillet, leaving at least 14 in.
4. between each.
5. Cook 4 minutes, or until bottoms are well browned.
6. Turn steaks and cook 5 minutes more for medium-rare (140F on an instant-read thermometer inserted from side into middle), or 6 minutes for medium (155F).
7. Transfer to plates.
8. Let stand 5 minutes before serving.
9. Serve unadorned or with one of the following toppers.
10. Have the ingredients ready to go before cooking the steaks.
11. 3 SUPER TOPPERS (Each recipe is enough for 4 steaks and can be prepared while the steaks rest):
12. Chimichurri Sauce: In a food processor, puree 12 cup parsley leaves, 3 Tbsp olive oil, 2 Tbsp white wine vinegar, 3 cloves garlic, 12 tsp salt and a pinch of crushed red pepper.
13. Blue Cheese: Immediately after steaks are removed from skillet, sprinkle each with 2 Tbsp crumbled room-temperature blue cheese.
14. The heat from the steaks will melt the cheese slightly.
15. Mustard-Horseradish Sauce: In a small bowl, mix 12 cup reduced-fat sour cream and 1 Tbsp each grainy mustard, horseradish sauce and sliced scallions.
16. Stir in steak drippings, if desired.

loin, kosher salt, freshly ground pepper

Taken from www.delish.com/recipefinder/panfried-steaks-super-toppers-121182 (may not work)