FoodREAD_TIME: ~2 MIN

Mastering the Perfect Steak

From rare to well-done: a guide.

You don't need a fancy grill to make a steakhouse-quality steak. You need a cast-iron skillet and a meat thermometer.

The Reverse Sear

  1. Bake Low: Season the steak and put it in the oven at 250°F (120°C). Cook until internal temp is 115°F (rare). This dries the surface.
  2. Sear High: Get your skillet smoking hot with high-smoke-point oil (avocado/grapeseed).
  3. Butter Baste: Throw the steak in. Flip after 1 minute. Add butter, garlic, and thyme. Spoon the foaming butter over the steak.

The Most Important Step

REST. Let the meat sit for 10 minutes. If you cut it immediately, all the juices run out. If you wait, they reabsorb using the residual heat.

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