🔥 1. Bring to Room Temperature
- Take steak out of fridge 30–45 minutes before cooking
👉 This ensures even cooking.
🧂 2. Season Generously
- Pat steak dry
- Rub with oil
- Add salt and pepper on both sides
🔥 3. Heat the Pan (Very Important)
- Use a cast iron pan if possible
- Heat until very hot (almost smoking)
🥩 4. Sear the Steak
- Place steak in pan
- Cook 3–4 minutes per side (depending on thickness)
👉 Don’t move it—let crust form!
🧈 5. Butter Basting (Flavor Boost)
- Add butter, garlic, and herbs
- Tilt pan and spoon melted butter over steak for 1–2 minutes
🌡️ 6. Check Doneness
- Medium-rare internal temp: 55–57°C (130–135°F)
- Outside should be browned, inside pink and juicy
⏳ 7. REST (Don’t Skip!)
- Let steak rest 5–10 minutes
👉 Keeps juices inside
🔪 8. Slice Properly
- Slice against the grain for tenderness
🔥 OPTIONAL: OVEN FINISH METHOD
If steak is thick:
- Sear both sides first
- Transfer to oven at 180°C (350°F)
- Cook 5–10 minutes until desired doneness
🧄 QUICK GARLIC BUTTER SAUCE (Optional)
- Melt butter
- Add garlic + parsley
- Pour over sliced steak
💡 PRO TIPS (GAME CHANGERS)
- Dry steak = better crust
- High heat = steakhouse result
- Don’t overcrowd pan
- Always rest before slicing
❗ ABOUT YOUR IMAGE
👉 That steak looks perfectly medium-rare
- Not overcooked (still juicy)
- Not undercooked (good sear outside)
✔️ Honestly: “just right”
