HOW TO COOK THE PERFECT STEAK

Need we say anything else? We all need the perfect steak in our lives.

The first thing we’re going to ask you to do before we teach you how to cook the perfect steak is: buy the best cut of steak there is. Even if this means splurging on a good steak just once in a while, it’s worth the wait. We like a good rib-eye, but a New York strip is alright too.

All we’re going to be using is kosher salt, canola oil, unsalted butter, smashed garlic, rosemary and cracked black pepper. And preferably a cast iron pan.

Before we talk cooking time and steak doneness, let’s understand the seasoning part. A rule we swear by is to season with kosher salt and let it your sit for not more than 30 minutes before cooking; or 24 hours. There’s no in-between. Why? Because we need a dry surface for optimum searing, and both these ways ensure that.

We’re going to cook each type of steak on high heat to start with. Once your pan is fuckin hot, pour in the canola oil. Swirl it around, set your pan down and then place your seasoned steak down. Let your steak sear for only 2 minutes on that side. Flip the steak to the other side and then drop in the butter, smashed garlic and herbs. Tilt the pan and spoon the butter over the steak while searing the other side. Add your cracked pepper now, it will lend just the perfect amount of smokiness as opposed to burning if you add it in the beginning.

Alternatively, if you choose to grill your steaks, follow the same guide.

The amount of time you let the steak cook from the moment you flip it will depend on how you like it cooked. And for that, check out the cooking time guide listed below. We’ve also explained the palm trick to indicate doneness.

  • A rare steak will take 4 minutes in total [2 minutes + 2 minutes]. Keep your left palm open, touch your index finger with your thumb and with your right hand press the area of your left palm just below your thumb. That’s how your rare steak should feel.
  • A medium-rare steak will take 6 minutes in total [2 minutes + 3 minutes + 1 minute]. Keep your left palm open, touch your middle finger with your thumb and with your right hand press the area of your left palm just below your thumb. That’s how your medium-rare steak should feel.
  • A medium steak will take 8 minutes in total [2 minutes + 4 minutes + 2 minutes]. Keep your left palm open, touch your ring finger with your thumb and with your right hand press the area of your left palm just below your thumb. That’s how your medium steak should feel.
  • A well-done steak will take 10 minutes [2 minutes + 4 minutes + 3 minutes + 1 minute]. Keep your left palm open, touch your little finger with your thumb and with your right hand press the area of your left palm just below your thumb. That’s how your well-done steak should feel. Why you would even want your steak this way, fuck knows.

We like a medium-rare, but that’s us. What about you?

Yields2 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

HERE'S WTF YOU NEED:
 a cast iron skillet or a non-stick pan (make sure it's large enough for 2 steaks)
 tongs and oven mitts
 a stop watch
 2 tbsp canola oil
 2 ribeye steaks, around 1 to 1.5 inches thick
 2 tsp kosher salt
 4 tbsp unsalted butter
 4 cloves garlic, smashed
 2 sprigs fresh rosemary
 cracked black pepper
 a board to rest the steaks

HERE'S WTF YOU DO:
1

You will season your steaks for either 30 minutes or 24 hours, with only the kosher salt.

2

So you're steaks are at room temperature and you're ready to cook. Get your pan on high heat and once it starts smoking, pour in the oil. Swirl the oil about, set the pan down and then place your steaks on the pan for 2 minutes on the first side.

3

Then, flip your steaks, set your timer and go. Drop in the butter, garlic and herbs. Tilt the pan to one side and spoon the butter over the steaks. Now is when you spice it up with as much cracked pepper as you's like.

4

Flip and go till you reach your desired doneness. All done? Take it off the pan and set on a board, letting it rest for ONLY 5 minutes. Slice or plate up as it, spooning some of the buttery goodness over.

Ingredients

HERE'S WTF YOU NEED:
 a cast iron skillet or a non-stick pan (make sure it's large enough for 2 steaks)
 tongs and oven mitts
 a stop watch
 2 tbsp canola oil
 2 ribeye steaks, around 1 to 1.5 inches thick
 2 tsp kosher salt
 4 tbsp unsalted butter
 4 cloves garlic, smashed
 2 sprigs fresh rosemary
 cracked black pepper
 a board to rest the steaks

Directions

HERE'S WTF YOU DO:
1

You will season your steaks for either 30 minutes or 24 hours, with only the kosher salt.

2

So you're steaks are at room temperature and you're ready to cook. Get your pan on high heat and once it starts smoking, pour in the oil. Swirl the oil about, set the pan down and then place your steaks on the pan for 2 minutes on the first side.

3

Then, flip your steaks, set your timer and go. Drop in the butter, garlic and herbs. Tilt the pan to one side and spoon the butter over the steaks. Now is when you spice it up with as much cracked pepper as you's like.

4

Flip and go till you reach your desired doneness. All done? Take it off the pan and set on a board, letting it rest for ONLY 5 minutes. Slice or plate up as it, spooning some of the buttery goodness over.

HOW TO COOK THE PERFECT STEAK

Did you know you could also clarified butter to cook your steaks?

Do it exactly the same way, just substitute the canola oil + butter for clarified butter. And taa-daaaa! Want to learn how to clarify butter? Check this out:

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Send this to someone who can't cook!