Pan-Seared Steak

One of my favorite things in the world is steak, no matter if it’s T-bone, sirloin, or ribeye, but my all-time favorite is filet mignon, just a perfect piece of meat. So, how do one cook the perfect steak at home? The simplest method is pan-sear, and here’s how to do it.

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You’ll need: any cut of meat of your choice, cut to about 1-inch thick; salt; pepper; clarified butter; meat thermometer

  1. Trim the extra fat off the steak, then try the steak as much as possible. Rub the steak with salt and pepper, place it on a rack over a plate and let it dry brine in the fridge for at least 4 hours, up to 15 hours
  2. Brush off the extra salt and let the steak sit on a rack to reach room temperature, this step is very important
  3. Heat up a pan on high to about 260C/500F, add in the clarified butter
  4. Lay the steak in the pan, let it continue to cook for 2 min, until the bottom is browned, then flip and sear for another 2 min, try not to move it so that the crust can form
  5. Place the meat thermometer in the center of the steak, until the temperature reaches your desired doneness
  6. Let the meat rest for at least 10 min before serving
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