14 ounces hanger or skirt steak
1 garlic clove
Freshly ground black pepper
Rub a 14-oz hanger or skirt steak with a cut garlic clove; discard garlic. Season steak with kosher salt and freshly ground black pepper to taste. Let stand for 30 minutes. Heat a film of canola oil in a large, heavy ovenproof skillet over high heat. Add steak and cook, without turning, until well browned, about 3 minutes. Flip steak and cook to desired doneness, about 3 to 5 minutes for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before slicing.