There is nothing like a perfectly cooked, juicy steak. When you have a truly high-quality cut of beef, there is no need to complicate things with elaborate cooking methods or fancy sauces, which is why this dish is loved worldwide.
But even though it seems simple, cooking a steak often turns into a challenge. From an outer layer that ends up rubbery to a center that is overdone, there are plenty of pitfalls along the way.
So what does it take to prepare a perfect steak that is juicy, tender and has a great caramelized flavor? French chef Joel Mielle has an answer, which he shared along with a recipe on his blog, Recipe30.
First, he recommends avoiding pepper at the initial stage, because hot oil will burn the pepper and ruin the aroma, according to the Express. Mielle explained: There are a hundred ways to cook a steak, but for me this method has always given amazing results.
How to make the perfect steak
Ingredients:
Sirloin steak, about 280 grams
2 garlic cloves
1 thyme sprig
4 tablespoons avocado oil
1 tablespoon butter (for a kosher version, replace with oil or another substitute)
Salt and pepper to taste
Preparation:
Remove the steak from the refrigerator and let it reach room temperature for about 20 to 25 minutes.
Heat a skillet until very hot and pour in three tablespoons of avocado oil.
Season with salt and flip the steak. Cook for about 20 seconds.
Season the other side with salt and flip again after 20 seconds.
Continue flipping the steak two or three more times, depending on your preferred doneness. Joel emphasizes: Never poke, check or press the steak while it is cooking. That is the surest way to dry it out.
Lower the heat significantly and add the butter (or substitute), the thyme and the crushed garlic. Coat the steak in the pan juices and spoon the liquid over it. Check the temperature to make sure it is to your liking, or continue flipping and basting as needed.
When the steak is ready, turn off the heat and let it rest on a warm plate for five minutes. Finally, sprinkle a little freshly ground pepper and serve.
