Been doing them this way for 40+ years. Preheat pan with a drizzle of olive oil. Slice loin about 3/8 to 1/2" thick and dust with pancake flour or Bisquick. When a drop of water sizzles and pops in the oil put the steaks in and season, I use Morton's Nature's Seasons (lightly). When blood starts to show on top, turn them over (doesn't take long) and season again. About 30 seconds before you take them out, drizzle just a few drops of Worcestershire on them and be sure to get a few drops on the hot pan around the steaks. When the Worcestershire sizzles away remove and enjoy. The smell is addicting.
Didn't read everything maybe this has been mentioned. Got this from a trained chef that was the food and beverage manager at a big fancy hotel. Its simple as hell. Grilling is great but if you want to do it in the house this is the way to go IMO.
Take the meat out of the fridge and rub it up good with spices. Can be as simple as salt and pepper or whatever rub you like but keep it simple and not over powering. Let it sit for an hour until its up to room temperature.
Preheat the oven to 400. Put a shot of oil in a cast iron fry pan or other fry pan that can go in the oven on medium high heat. When the oil is good and hot put the meat in the pan. Sear it quickly on all 4 sides and the ends too using tongs. Remove from the heat let cool slightly and add abot 3/4 inch of water. Add some quartered potatoes, chopped carrots and onions if you like but don't cover the meat. Stick it in the over for about 1/2 an hour or a little more depending on quickness. You're shooting for medium rare do not over cook. Serve with a little horseradish.
And another way is to deep fry it ,either in a deep fryer or a regular deep pot 6 inches or deep is plenty filled with oil. Flour with salt and pepper to your taste and dip in milk or buttermilk then get plenty of flour on the meat.
Get oil real hot and then drop five or 5 or six pieces in it (if over a couple of inches long cut in half)and wait till they start floating a little then take them out and place on a plate that has paper towels on it to soak up the grease.
Don't try and put too many pieces in there or you will drop the temp of the oil too much and the flour will be soggy instead of slightly crisp.
Sous vide. Tried it for the first time this year. Salt and pepper in the bag, then heat to 125 degrees for a couple of hours. Hot sear in a cast iron skillet afterward. Rare center and very tender. Will do it again.
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