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.
You’ll need: any cut of meat of your choice, cut to about 1-inch thick; salt; pepper; clarified butter; meat thermometer
- 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
- Brush off the extra salt and let the steak sit on a rack to reach room temperature, this step is very important
- Heat up a pan on high to about 260C/500F, add in the clarified butter
- 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
- Place the meat thermometer in the center of the steak, until the temperature reaches your desired doneness
- Let the meat rest for at least 10 min before serving
