Can you cook the perfect steak? Many people can’t.
I grew up often eating steak that was so hard to chew because it was cooked right through and as a result, I hated eating steak up until I was in my 20s.
When I lived in London, I was taken to a steak restaurant and promised the best steak of my life. And I got exactly that. The steak was so tender, so juicy and so perfectly cooked.
And from that moment on, I was in love with steak.
But going out for steak can be expensive. And I eat it often.
So I had to learn how to cook it just the way I like it.
But I’ll be honest, there are many ways to cook a steak…
The grill or bbq, the oven, the air fryer.
But I like it best in a cast iron pan.
Something that I once found so hard to do, is now so easy. So I thought I’d share with you my (fancy) method of cooking a steak… and if you are like me and cook it rare, then it takes no time at all.
Let’s get to the instructions! Let’s cook the perfect steak!
How to cook the perfect steak
- 1 grass fed steak (around 2cm thick, my faves are rib-eye and t-bone)
olive oil or other fat like tallow or lard
(enough to coat the bottom of the pan)
- 1 tsp salt (to taste)
- 2 tbsp grass fed butter (optional)
- 1 clove garlic (optional)
- 1 sprig rosemary (optional)
Take the steak out of the fridge 20 minutes early and allow it to come to room temperature. (If steak is cooked directly out of the fridge, it could result in a steak that is cold in the middle and overcooked on the outside.)
Season the steak with salt, rub it well into the steak. (You can do this while you let the steak warm to room temperature).
Heat the frying pan and add the olive oil.
Once hot, add the steak. You should hear a sizzle when you put the steak in.
Immediately while cooking, add the butter and let it melt. Using a spoon, baste the steak continuously with the butter, covering it, making sure it really coats the steak.
Cook on this side for 2 minutes.
If adding garlic and rosemary, do so once the butter is melted.
After two minutes, turn the steak and cook for a remaining minute on a low flame, continue to baste the meat with the garlic, rosemary and butter "sauce."
(These days I am eating my steak cooked very rare, blue or sometimes raw. In the case of a very rare steak, I will do less time, like 1 minute one side and 30 seconds the next).
Remove from the pan and rest for a couple minutes before serving.
To your meat-fueled health,
FNTP, meat-based biohacker.