The Perfect Steak

Being a HUGE meat eater, I've been on the quest for the perfect home cooked steak.

After years of trial-and-error, I've come up with this baby.

The good news is the method works for almost every style of steak, so you can't go wrong.

Method

Firstly, make sure the steak is at least 1.5cm thick, any thinner and you'll be challenged to achieve a delicious Medium/Rare state.

On a plate, place 1-2 tablespoons of Oil, a teaspoon or two of Salt & Pepper (to your taste) and a dash of Soy Sauce.

Sit the steak in the marinade for a few minutes before turning.

While that's soaking up the oil, heat up your skillet. You want it to be super hot (but not smoking).
And turn your oven to about 200º.

Drop the steak onto the skillet and let it sizzle for 2-3 minutes, then turn.

Once you've sealed the steak for 2-3 minutes on each side, place the steak on a baking tray in the oven.

Test the sponginess of the steak by pressing it with a fork or tongs - try to remember how spongy it is, because we'll use this to gauge how rare/well-done the steak is.

Check the steak regularly by pressing on it.
Very spongy means very rare, while Hard is well done.

Best thing about this method is because we sealed it earlier, even if you like your steak well done, it'll still be very tender and juicy on the inside.

Once it's cooked to your liking, take the steak out of the oven and put aside to rest for 2-3 minutes before digging in.

• Meat
• Steak