Gluten*, Dairy, Soy, Nut, Corn Free
- Steak of your choice. Thicker ones are better in my view as they get a golden caramel look to the outside better than thinner ones.
- Rock salt.
- Remove steak out of fridge 30-40 minutes before cooking. This allows the steak to get to room temperature ready for pan frying. Salt at this point. Salt acts as a tenderiser and draws moisture to the surface.
- Apply pepper at this point too. Some people don't like the taste of pepper after it's been fried. I do. Pepper later is you are the person who doesn't.
- Add a little oil to the pan and heat on high. I test how hot the heat is by dipping a small portion of the meat into the oil. If it sizzles nicely, I add to pan. Some people wait until the oil is smoking slighly.
- Cook first side. Check by lifting the steak to see what color it is. (My photo shows the stage of color when I flipped this steak. Once a full color develops, this is usually my key to flip it over and cook the other side. Only flip the meat once when the other side is ready to be cooked.
- Cook the steak for anywhere from 3 to 10 minutes per side, depending on thickness and desired doneness. A thicker cut will obviously require longer cooking, while a thinner cut will get cooked quicker. Ours are usually medium.
- Place it aside to rest at room temperature for 5-10 minutes. The steak will reabsorb some of the juices it released during cooking, so that steaks will be tender and juicy.
- Add you favourite sides and enjoy.