How to Cook the Perfect Steak | Chef Jean-Pierre

Take the steak out of the fridge 20 minutes before cooking to check temperature, but note it makes little difference.

Salt the steak 24 hours in advance for better moisture retention, or at least 10 minutes before cooking.

Use a rack on a sheet pan to allow air circulation around the steak while it salts.

Rub kosher salt on both sides of the steak, ensuring not to use too much salt.

After 10 minutes, observe that the salt pulls moisture from the steak, which is essential for a good crust.

For best results, let the salted steak rest for at least 45 minutes to 1 hour before cooking.

Heat avocado oil in a cast iron skillet to about 400°F before adding the steak.

Place the dry steak in the hot skillet without touching it to develop a crust.

Use a thermometer to check the doneness of the steak, as pushing on it is unreliable.

Equipment Needed

Dietary

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