「Pan-Seared Steak」

Ingredients and amounts

• 450-500g steak (2 steaks)
• 2g black pepper
• 5g salt
• 1 garlic bulb (about 25-30g, actual use about 5-10g)
• 10-15ml olive oil
• 20-25g butter
• 5-10 button mushrooms
• 5-10 small potatoes (about 20g each)
• 5-10 cherry tomatoes (about 15g each)
• 2g thyme (or 3-6 fresh thyme sprigs, about 10cm each)

Step-by-step method

1. 1

   Step 1

   If frozen, thaw steak in the refrigerator overnight and bring to room temperature 30 minutes before cooking.

2. 2

   Step 2

   Do not thaw steak in water or with heat.

3. 3

   Step 3

   For ribeye steak, use kitchen scissors to cut 1-2 slits vertically into the central connective tissue to prevent curling during cooking.

4. 4

   Step 4

   For sirloin steak, trim the fat edge with a knife if desired.

5. 5

   Step 5

   Pat the steak dry with paper towels until no visible moisture remains on the cutting board.

6. 6

   Step 6

   For sirloin and filet mignon, use chopsticks or a spatula to stand the steak on its side and sear the edge for about 30 seconds.

7. 7

   Step 7

   Check oil temperature by drizzling oil on the steak; if it bubbles and the oil is not dark brown, the temperature is correct.

8. 8

   Step 8

   If the steak is not dry or was thawed improperly or pre-salted, excess water may cause the steak to boil instead of sear, losing flavor.

9. 9

   Step 9

   If the oil bubbles excessively and turns dark brown, the pan is too hot; remove from heat briefly before continuing.