Effortless Pan Seared Steak with Black Pepper Sauce

Craving a juicy, flavorful steak but short on time and energy? This recipe is your new best friend. Forget complicated techniques or long marinating times; we’re talking about a restaurant-quality steak on your plate in about 10 minutes flat. The magic lies in its simplicity. By using a high-quality cut of beef and the classic pan-searing method, we lock in all the natural juices and create a beautiful, savory crust. The flavor profile is a delightful harmony of rich, beefy goodness, a kick of freshly ground black pepper, and a touch of sea salt to make it all pop. It’s an incredibly straightforward dish, perfect for a weeknight dinner, a satisfying post-workout meal, or whenever you need a delicious protein boost without the fuss. To get started, you’ll only need a handful of ingredients. The key is to start with good-quality components, as they are the stars of the show. Ingredients: Steak: 2 high-quality steaks, about 1-1.5 inches thick (approx. 8-10 oz or 225-280g each). The original recipe calls for an “original cut steak,” which simply means a pure, un-marinated piece of beef. Sirloin, New York strip, or ribeye are all excellent choices. High-Smoke-Point Oil: 2 tablespoons. Rice bran oil is used in the original recipe, but avocado oil, grapeseed oil, or even a light olive oil will work perfectly. Avoid extra virgin olive oil for searing as it can burn. Black Pepper Sauce: To taste (start with 2-3 tablespoons). You can find pre-made black pepper sauce in the international aisle of most supermarkets or at an Asian grocery store. For a quick homemade version, you can melt 2 tablespoons of butter in a small pan, add 1 teaspoon of coarsely ground black pepper, and a splash of Worcestershire sauce or light soy sauce. Sea Salt: To taste. Flaky sea…