How to Cook a Steak Perfectly Every Time
I don’t consider myself much of a “steak and potato” guy. If I were in a situation where I was forced at gunpoint to self-identify using only pairings of disparate foods, I would describe myself as more of a “chorizo and cheese” kind of fella. I would also have to reconsider the life choices that led to me having to negotiate my way out of a gunfight using descriptive language about meat. But that’s neither here, nor there. You see, it’s not often that I get the urge to throw a charred piece of meat on a plate, growling and grunting, eating the meat with my bare paws. First, select a good cut of meat. Unwrap your steak, and allow it to come to room temperature. On the stovetop, heat a cast iron skillet over high heat. Allow to cook over high heat for exactly two minutes. After it cooks on the first side for two minutes, flip the steak over with a pair of tongs, and immediately transfer the whole pan right into your preheated 500 degree oven. Got it?