How to cook a steak
Serves 1
Directions
- 1Ensure the pan is nice and hot to get a good color and flavor on the steak.
- 2Ensure the pan is nice and hot to get a good color and flavor on the steak.
- 3Ensure the pan is nice and hot to get a good color and flavor on the steak.
- 4Add groundnut oil to the hot pan; it's a neutral oil that's not too strong.
- 5Add groundnut oil to the hot pan; it's a neutral oil that's not too strong.
- 6Add groundnut oil to the hot pan; it's a neutral oil that's not too strong.
- 7Place the seasoned steak in the center of the just starting to smoke pan, pushing it down to ensure contact.
- 8Place the seasoned steak in the center of the just starting to smoke pan, pushing it down to ensure contact.
- 9Place the seasoned steak in the center of the just starting to smoke pan, pushing it down to ensure contact.
- 10Cook the steak for 2.5 to 3 minutes on each side, turning it only once.
- 11Cook the steak for 2.5 to 3 minutes on each side, turning it only once.
- 12Cook the steak for 2.5 to 3 minutes on each side, turning it only once.
- 13Turn the steak over to cook the other side, aiming for a beautiful color.
- 14Turn the steak over to cook the other side, aiming for a beautiful color.
- 15Turn the steak over to cook the other side, aiming for a beautiful color.
- 16Cook the creamy white fat on the back of the steak.
- 17Cook the creamy white fat on the back of the steak.
- 18Cook the creamy white fat on the back of the steak.
- 19Add butter to the pan about 1.5 minutes before the steak is done to give it a nut-brown finish.
- 20Add butter to the pan about 1.5 minutes before the steak is done to give it a nut-brown finish.
- 21Add butter to the pan about 1.5 minutes before the steak is done to give it a nut-brown finish.
- 22Tilt the pan towards you and baste the steak with the melted butter.
- 23Tilt the pan towards you and baste the steak with the melted butter.
- 24Tilt the pan towards you and baste the steak with the melted butter.
- 25Use tongs to turn the steak on its back and cook any remaining fat down the side.
- 26Use tongs to turn the steak on its back and cook any remaining fat down the side.
- 27Use tongs to turn the steak on its back and cook any remaining fat down the side.
- 28Remove the steak from the pan and place it on a plate.
- 29Remove the steak from the pan and place it on a plate.
- 30Remove the steak from the pan and place it on a plate.
- 31Spoon a little butter over the top of the steak and let it rest.
- 32Spoon a little butter over the top of the steak and let it rest.
- 33Spoon a little butter over the top of the steak and let it rest.
- 34Once rested, transfer the steak to a cutting board.
- 35Once rested, transfer the steak to a cutting board.
- 36Once rested, transfer the steak to a cutting board.
- 37Slice the steak at an angle, not too thinly, to maintain its warmth and juiciness.
- 38Slice the steak at an angle, not too thinly, to maintain its warmth and juiciness.
- 39Slice the steak at an angle, not too thinly, to maintain its warmth and juiciness.
Ingredients
- 1 steak
- 1 steak
- 1 steak
- groundnut oil
- groundnut oil
- groundnut oil
- butter
- butter
- butter
- salt
- salt
- salt
- pepper
- pepper
- pepper
Equipment
pantongsplateknifecutting board
Tips
- Let the pan get nice and hot; no heat, no color, no flavor.
- The steak should be at room temperature to cook quicker and avoid being cold in the center.
- Only turn the steak once on each side.
- Cook the white creamy fat on the back of the steak.
- To check doneness, compare the firmness of the steak to different parts of your palm (rare, medium, well-done).
- Tilt the pan towards you and baste the steak with butter.
- Cook the fat down the side of the steak before removing it from the pan.
- Rest the steak after cooking.
- Do not slice the steak too thin; the thinner you slice it, the colder it gets.