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The most important thing in cooking steak perfectly is letting the meat come to room temperature. The pan cools down far too quickly if the meat goes into the pan too cold, resulting in a steak which isn’t as enjoyable.
You can cook the steak in a frying pan or griddle pan. Always use tongs, not a fork. Use a combination of olive oil and butter, because oil can be heated at a higher temperature than butter alone.
Remove the steak from the refrigerator at least half an hour beforehand.
First, pat the steak dry with kitchen paper.
Season the steak on both sides with salt and pepper.
Heat the pan over high heat and when it is hot add a dash of olive oil and a knob of butter.
Once the butter’s foam has almost completely disappeared, sear the steak by frying it for one minute on each side.
The most important thing is to be able to sear the steak immediately, because then the juices will stay in the meat, so that it will remain wonderfully tender. For this reason, don’t move the steak once you’ve put it in the pan!
Reduce the heat slightly, but not too low, and cook the steak to desired doneness by frying for a few more minutes on both sides. You can now add a sprig of rosemary to the pan if you wish.
Stand the steaks upright to sear the sides, if necessary.
After searing, you could transfer the steak to an oven preheated to 100 degrees Celsius. Bake it in the oven for a few minutes until the desired doneness.
Once the steak has reached the desired doneness, in the pan or the oven, wrap it with aluminium foil. Let the steak rest for about 10 minutes. The juices will then remain in the meat, so that the steak will be perfectly tender.
How long should I cook steak?
The exact time depends on several factors. How thick is your steak, what temperature is the meat and how hot is the pan. But in general the following times apply:
What is the best meat for steak?
What types of steak are there?
Tenderloin, ribeye, t-bone, rump steak, sirloin steak, bavette, wagyu and many more.