Steak

Ingredients

• Skillet (Cast iron skillet is recommended if possible)
• Aluminum foil (optional)
• Paper towels (optional)
• Tablespoon
• Steak (refer to [How to choose different types of steak](https://zhuanlan.zhihu.com/p/72352426))
• Olive oil (Extra Virgin Olive Oil is recommended)
• Butter
• Salt (Coarse sea salt is recommended)
• Black pepper (Coarse ground black pepper is recommended)
• Garlic
• Herbs (Optional, preferably Rosemary or Thyme. Fresh sprigs are preferred over ground powder)
• Pre-made steak sauce (Optional)
• Side dishes (Optional, prepare according to preference. Asparagus, mushrooms, cherry tomatoes, baby potatoes are recommended; choose 1-2 types)

Steps

1. ### Preparation
2. Take the steak out of the fridge to thaw.
3. If the steak is frozen, move it to the refrigerator the night before, and let it sit at room temperature for 30 minutes before cooking.
4. **Do not** thaw the steak **in water or by heating**.
5. Wash the cherry tomatoes, baby potatoes, and mushrooms, and cut them in half for later use.
6. Peel 5-8 large garlic cloves and use the back of a knife to **flatten** them for later use.
7. ### Steak Pre-processing
8. For Ribeye steaks (refer to [How to choose different types of steak](https://zhuanlan.zhihu.com/p/72352426)), use kitchen scissors to vertically insert them into the connective tissue in the center of the ribeye and cut 1-2 times. This is because the 'eye' of the ribeye (this connective tissue) shrinks violently at high temperatures, causing the steak to deform and preventing even heat distribution.
9. For Sirloin steak, if you don't like the fat on the edge, you can slowly trim it off with a knife.
10. Wrap the steak in paper towels to absorb all the moisture attached to it until you place the steak on the cutting board and it does not leave obvious water stains.
11. ### Cooking
12. Note: This process is suitable for making 2-3cm thick steak cooked to medium-well (5-7 done). If you prefer different doneness, consider increasing or decreasing the initial searing time in the first half by 20-30%.
13. Turn the stove to high heat (see Appendix for flame size instructions) and add olive oil to the pan, heating the pan for 15-30 seconds.
14. Season the steak. Sprinkle sea salt and black pepper evenly over the entire surface of the steak, then rub it with your hand so the salt and pepper pieces penetrate into the meat. Note: Once seasoned, the steak must be put in the pan immediately. It is not recommended to pre-season the steak. This is because the salt on the surface will draw moisture out of the meat, affecting the cooking process and causing a loss of flavor.
15. Heat the pan until the oil temperature reaches 60-80% (refer to [Oil Temperature Judgment Tips](./../../../tips/advanced/油温判断技巧.md)). Place the steak in the pan slowly, from near to far.
16. If you used potatoes as a side dish, place the potatoes in a bowl and heat them in the microwave for 10 minutes, or boil them in boiling water for 3-5 minutes.
17. Sear one side for 1.5 minutes (this time applies to a steak that is about 2-3cm thick. If your steak is thinner, consider shortening this time to 1 minute. If your steak is thicker, consider increasing this time to 2-2.5 minutes.)
18. Flip the steak and sear the other side for 1.5 minutes.
19. For Sirloin and Fillet steaks, you need to use chopsticks or a spatula to hold the steak upright and sear the sides for about 30 seconds.
20. Turn the stove to medium heat, then add butter, garlic, and thyme **quickly** in that order. Push the butter around the pan with the spatula until completely melted. Place the smashed garlic underneath the steak to enhance flavor.
21. Tilt the pan **onto the stove** so that the oil flows to one side of the pan.
22. Place the thyme and garlic on the steak. Use a tablespoon to scoop up the oil in the pan and continuously pour it over the steak. Repeat this process for 30 seconds, then flip the steak and repeat the process for another 30 seconds.
23. You can judge the doneness by observing the state of the oil when it hits the steak. If the oil bubbles when poured on the steak and the oil does not turn a dark brown color, the oil temperature is appropriate.
24. If your steak wasn't dried well, was thawed in an improper way, or was pre-seasoned with salt, there will be a lot of water in the pan, causing the steak to be 'boiled' at the end, which loses flavor.
25. If large oil bubbles appear on the steak surface and the oil turns dark brown, it means the oil temperature is too high. You need to move the pan off the stove, wait a moment, and continue pouring oil.
26. Remove the steak and place it on a cutting board. Wrap it in aluminum foil and let it rest for 5-10 minutes. This process (called resting) uses the steak's own temperature to continue heating and lock in moisture.
27. Pour the side dish (potatoes, tomatoes, mushrooms) into the pan and fry on medium heat for 5 minutes.
28. Remove the steak and cut it into 1.5cm-wide strips. You can now observe the internal doneness.
29. Remove the side dish, plate it, and drizzle with the remaining oil in the pan or steak sauce (optional)