Pan-Seared Inexpensive Steaks

1. Heat oil in 12-inch skillet over medium-high heat until just smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Place steaks in skillet; cook, without moving, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 5 to 6 minutes.
2. Transfer steaks to large plate and tent loosely with aluminum foil; let rest 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.
3. Using sharp knife, slice steak about 1⁄4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce, if using, over steak; serve.

A pan sauce can be made while the steaks rest after cooking; if you plan to make a sauce, be sure to prepare all of the sauce ingredients before cooking the steaks.