Pan Fried Steak

Instruction​

• Buy a double steak from the butcher 1 1/2 to 2 inches thick

• Take it out of the refrigerator and let it set for 20 minutes to come to room temperature

• Heat a cast-iron skillet on medium-high

• Rub olive oil on all sides of the steak

  • Oil the steak, not the pan

• Season the steak all around with salt and pepper and press the seasoning into the meat

• Lay the steak away from you into the pan

• It must be hot enough to sizzle, otherwise take it out and keep heating the pan

• Use tongs to hold the steak on its side to render the fatty edge of the steak

• Lay flat and cook for 3 minutes on each side in the rendered fat

• Only turn once

• Add butter to the pan and spoon juices over the top as it cooks

• Touch with 2 fingers to test the doneness

• It should have the same bounce-back as touching the meaty part of your palm

• Remove steak from the pan and let it rest

• Pour the pan juices over the resting meat

• Slice against the grain and transfer to a platter

• Swirl a little bit of olive oil into the resting juices and pour those onto the serving platter