We’re using the same rub you all loved on the salmon, which is obviously an option here if you prefer! The cut of your steak will change the timing here! If it’s a thinner piece, you can make it all work stove top, if it’s thicker (as shown!). I started on the stove top then moved it to the oven to get to 140’ in the center, then pulled it to rest for medium. This is a good time for a thermometer!

I would suggest making the green salad from this week’s menu to go along with this.