Serves 1
Directions
- 1Dry the surface of the steak by pressing, not wiping, to prevent steaming and allow for a crust to form.
- 2Salt both sides of the steak evenly to ensure flavor gets inside.
- 3Get the pan really hot; the oil should shimmer fast for searing, not slow boiling.
- 4Place the steak in the hot pan and do not poke, drag, or panic flip it; let the crust glue itself on.
- 5Cook the steak to your desired doneness, but be aware that past medium, it may become rubbery.
- 6Rest the steak for two minutes before slicing to keep it tender and flavorful.
- 7Slice the steak, add butter and flaky salt.
- 8Pair the steak with potatoes and something green.
Ingredients
- Steak
- Salt
- Oil
- Butter
- Flaky salt
- Potatoes
- Something green
Equipment
Pan
Tips
- Press, don't wipe to dry the surface to avoid steaming and ensure a crust.
- Salt both sides evenly for flavor penetration.
- Do not poke, drag, or panic flip the steak while searing to allow the crust to form.
- Rest the steak for two minutes before slicing to keep it tender and juicy.
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