Dry hot pan
Low heat to thaw
End with high heat to sear
Eat with middle raw.
Most Helpful Girl
Soak in salt, pepper and worcestershire sauce
Throw it on a hot charcoal grill and cook till whatever doneness i want1
Most Helpful Guy
1.) Get good quality, thick steaks.
2.) Soak for at least 4 hours in a good red wine + fish sauce + pepper.
3.) Temper the steak and let it get up to room temperature.
4.) Melt a good chunk of butter in a scratch proof pan. Heat it up to just blow burning point of the butter.
5.) Add steak. Add a lightly smashed clove of garlic.
6.) Baste both steak and garlic.
7.) Flip after bottom begins to turn a nice golden crusty color.
8.) Keep basting. Never stop basting.
9.) Flip as necessary to keep each side from getting over cooked.
10.) Remove from heat and place on a rack to rest for a minimum of 1/2 the time it was in the pan. Cover with foil. Put dish under the rack to collect juices.
11.) Make jus with more red wine, using the same pan you cooked the steak in.
12.) Serve on a pre warmed dish. Sauce on the side. Sprinkle salt at last minute.0