Cook time: 8 – 10 mins
Ingredients:
- Salt Pepper
- Sunflower Oil
- 4 cloves of garlic
- 3 teaspoons of unsalted butter
- 1/2 (.33 oz) of thyme
- 3 packets of soy sauce
Directions:
- Season steak with pepper and salt.
- Turn stove on to high heat. Layer sunflower seed oil on pan and let heat until light sizzle.
- Drop the steak into the pan, facing away from you, and flip every 30 seconds for 4 minutes for medium rare and 5 minutes for medium to medium well. If you prefer seared, then turn the heat to high and let steak sit on each side for 2 – 3 minutes, DO NOT FLIP (only to cook other side) Use a thermometer for precision.
- Use the pan to your advantage and tilt to cook all areas of steak.
- Drain oil and add thyme, garlic butter and soy sauce to the pan in that order.
- Cook for another 4-5 minutes for ideal temperature. Use spoon to spread butter and garlic.
- Let sit for 10 minutes before serving.
Rare – 120 F
Medium Rare – 130 F
Medium – 140 F
Medium Well – 150 F
Well Done – 160 F
This year I have been focusing on cooking the perfect steak. Of course, the perfect steak varies from person to person. The first and most important step is to let your steak get to room temperature. I personally prefer a bloody/juicy steak, my brother on the other hand prefers a seared steak. The key to a seared steak is to limit flipping, on the contrary for a juicy steak, one should flip somewhat persistently. Both methods of cooking require persistence in regard to temperature, it is recommended to have a thermometer close by. When cooking a steak, one should always use the pan to their advantage, an example would be to tilt it when cooking the sides of the steak. I myself do not prefer drenching my steak in sauce, instead, I let it sit in the sauce for a few minutes. This is a great opportunity to get your internal temperature right, if you were skeptical about burning your steak earlier, this is the time to get to its ideal temperature.
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Tudor Bodrug, Boston, Massachusetts
