How to Cook a Perfect Steak | Jonathan Zandbergen* | Cheflix

Start with good meat that has matured properly.

Let the steak sit at room temperature for 20 to 30 minutes before cooking.

Season the steak with fine salt and white pepper on both sides.

Preheat a suitable pan until it is smoking hot.

Add neutral oil to the pan, ensuring it is hot enough to smoke.

Place the steak in the pan away from you to avoid splatter.

Cook the steak for about 1 to 1.5 minutes without shaking the pan.

Check for caramelization on the first side, then flip the steak.

Lower the heat to low-medium after flipping the steak.

Wait about 30 seconds before adding a knob of unsalted butter to the pan.

Add a bruised clove of garlic and a few twigs of thyme to the butter in the pan.

Baste the steak with the cooking fat and flavorings while it cooks for an additional 2 to 3 minutes.

Turn the steak over again while basting for even cooking.

Look for the butter to caramelize, indicating the right heat.

Remove the steak from the pan and place it on a rack to rest for 5 to 10 minutes.

Determine the direction of the muscle grain before cutting the steak.

Cut against the grain at an angle for a tender mouthfeel.

Serve the steak with a little bit of roast juice or make a gravy with red wine or red port.

Equipment Needed

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