How to Make The Most Perfect Steak in a Pan On Your StoveTop

Difficulty: Moderately Easy Things You’ll Need:

• Thick steak (thin ones are for kids and not the kind for real steak lovers!)
• Rock salt (I love Baleine brand but any real, ocean, rock salt will do).
• A real pepper GRINDER with not just black pepper. Add black, white and red and mix it.
• Frying pan large enough for your steak.
• Olive Oil (it's better for you than vegetable oil.)
• Fire Extinguisher.
• Side of your choice.

Step 1

Try to find a butcher! The results are AWESOME! My father is a chef and I will be giving you advice that he has given me over the years. My steaks rock so let us get started!
The piece of meat you choose needs to be thick, red, and fresh looking. No brown spots and choose a piece of meat with the least fat. I know people like those parts but I am trying to prevent heart attacks!

Step 2

All you honestly need is Salt and Pepper! Forget that marinade! Take the meat out of the refrigerator 10 minutes before cooking and sprinkle rock salt and grind pepper on both sides of the steak. It is best to have a light hand here. You can add seasonings, you just can't take them out. Take the pan, drizzle (3 tbsp) olive oil in it to prevent sticking. I don't care if your pan is stick-free, use the oil!

Step 3

Please use caution! Oil IS FLAMMABLE! Put the heat on high. You will know the oil is hot enough once it smoothes out on the surface and moves around the pan fluidly like water (almost). Take action NOW and DO NOT set the oil on fire. Fire extinguisher should be kept nearby!!

Step 4

Just a small slit in the middle will show you. Place steaks in the pan and WATCH OUT for the splattering oil. Wait 5 seconds and turn the steaks over and lower heat to medium-low. Professionals can tell how well a steak is done by touching it. The more cooked the meat, the firmer to the touch the meat becomes. Yes, you have to touch it with your thumb. It will take practice but you will learn. Also, don't be afraid to cut into the steak to check. If the eater complains that there is a mark, give the steak to the dog (he will thank you more for it.)

Step 5

I usually take a bite of mine before serving to check seasoning! Very important here- the meat will CONTINUE to cook even when removed from the pan so have those sides ready or remove the steak when you think it still needs a minute or two of cooking. Serve with veggie side and rock salt and pepper grinder in case people prefer more salt or pepper.

Tips & Warnings

• Rinse the meat and pat dry with paper towel.
• Sprinkle the rock salt in your hand then put on the meat.
• Wear long-sleeve shirt to prevent oil splat burns.
• I don't believe in cooking steaks well-done. The best steaks are cooked medium-rare and medium.
• Be careful with the oil. It gets hot faster than you think.
• Every kitchen should have a fire extinguisher.
• NEVER USE WATER ON OIL FIRES!
• If by chance someone does want their steak well-done, put it on the pan early and do not make such a fuss about it! Yes the French are snobby about food!!