Nothing compares to cutting into a perfectly prepared loin steak. Its crisp, brown outer layer gives way to a beautiful pink interior as the juices run over your steak knife and into a rich little puddle of savory deliciousness. Taken from right behind the ribs, loin steak is renowned for its tenderness, making it one of the best cuts for broiling, roasting, grilling or sauteing. To cook a really juicy steak, though, all you have to do is sear the meat and cook it in heavy frying pan on your stove top -- a process that takes only about 15 minutes to complete.
Place your steaks on a plate. Pour just enough olive oil over the steaks to coat each one. Season the steaks with a liberal amount of kosher salt and black pepper. Let them rest at room temperature for about an hour.
Place a cast-iron skillet on the range top and heat over high heat. Do not add oil to the skillet. After about 5 minutes, very carefully feel the air above the skillet. When you can detect warmth with your hand 4 to 5 inches from the pan’s surface, it's ready.
Use tongs to place each steak near the center of the pan. The meat makes a sizzling sound as it sears. Do not let the steaks touch each other. Sear the meat on one side for 4 to 5 minutes or until the meat releases from the bottom of the pan when moved with the tongs.
Flip the steaks once. They should look a little charred on the cooked side. Cook for another 4 to 5 minutes.
Test for doneness by inserting a meat thermometer into the center of the steak. For rare, cook to 120 degrees Fahrenheit. For a medium steak, cook until the thermometer reaches 130 F, and for well-done steak, cook until it reaches 140 F.
Remove the steaks from the skillet and place them on a cutting board for 5 to 10 minutes before cutting or serving. This resting period allows the juices to distribute evenly throughout the meat.