Quote (Wretch @ Mar 4 2017 11:29am)
don't eat red meat, but i'm the designated cook when it comes to preparing for friends n' stuff. go figure.
guys here's how to cook an incredible steak:
soon as you take it out the fridge, season both sides and then let it get to room temperature. the salt will dry up the outside and allow a nice crust to form.
add high smoking point neutral oil to a very hot pan (like peanut or groundnut oil) relative to the fat content of the beef. fatty = less oil, lean = more oil
slap 1 side down and don't move it til you're ready to flip, add a knob of butter, some very coarsely chopped garlic, and fresh thyme. tilt the pan so all of the aforementioned goodness puddles up, then take a spoon and baste the side of the steak facing up. same thing for the other side. baste the shit out of it.
if the steak is thick (>1in) you gotta throw that bad boy in the oven afterwards. need enough heat in the pan to form a nice crust, but thick steaks will burn if you cook it fully in a pan.
after it's done let it rest. throw it on a cutting board and leave it alone, don't wrap it, no foil wrap, just leave it alone for 5-10mins. that baby's still cooking.
then the most important part, cut the corner off and give it to your favorite person in the room. also you're doing it wrong if you don't have bread to soak up the leftover juices.
Cooked a filet with this advice, bomb.com bro.