steak

Nice  let’s do steak properly.

 Perfect Pan-Seared Steak

Best cuts

• Ribeye (juicy, well-marbled)

• Sirloin / Strip

• Fillet (very tender, leaner)

What you need

• Steak (about 1–1½ inches thick)

• Salt & black pepper

• 1–2 tbsp oil (high smoke point)

• 1 tbsp butter

• 1–2 garlic cloves (optional)

• Fresh thyme or rosemary (optional)

Step-by-Step

1. Bring to room temp
   Take steak out 30–45 mins before cooking.

2. Season generously
   Pat dry. Salt well. Pepper just before cooking.

3. Get the pan HOT
   Cast iron if possible. Heat until very hot.

4. Sear
   Add oil, then steak. Don’t move it.

   Rough timing (1-inch steak):

   • Rare: 2–3 mins per side

   • Medium-rare: 3–4 mins per side

   • Medium: 4–5 mins per side

5. Butter baste (optional but elite)
   Add butter, garlic, herbs in last minute. Tilt pan and spoon butter over steak.

6. Rest
   5–10 minutes before slicing. This keeps it juicy.

Internal Temps (for accuracy)

• Rare: 50–52°C (122–125°F)

• Medium-rare: 55–57°C (130–135°F)

• Medium: 60–63°C (140–145°F)

Want next level?

• Finish with flaky salt

• Add a splash of Worcestershire

• Serve with garlic butter or peppercorn sauce

How do you like yours cooked?