The most important part of making a perfect steak is to let the meat sit at room temperature prior to cooking. Home cookers often overlook this and never achieve the perfect steak regardless. Be patient. Don’t rush.
Season the beef with just salt and pepper shortly before cooking. Don’t marinate it because you want to have the real taste of the meat per se, not something else.
Heat the pan at medium-high to high heat temperature with olive oil on. Some might use butter along with oil. As soon as you see the first smoke, put the beef in. You should hear some sizzling sound, indicating the pan is hot enough. Wait for 2 minutes on each side before flipping.
Let the beef sit at room temperature for 10 minutes to rest before serving.
In the meantime do not wash the pan. Instead discard used oil. Put new oil in. Add chopped shallot and garlic. Stir them for a while at medium heat. Add ancohol of your choice. Reduce it by half before adding beef stock. Reduce it by half again. Add butter and season it with salt and pepper.
Pour the pan sauce onto the beef. Serve them with some vegetables and potatoes as your liking.
Ingredients for the pan sauce
- Butter 2 tablespoons
- Beef stock 1 cups
- Wine 1/2 cups
- Shallots 1 tablespoon, chopped
- Garlics 1 clove, chopped
- Black peppercorns 1 tablespoons
- Salt and pepper