-
1
Prepare the ingredients.
-
2
Take the beef out of the refrigerator 30 minutes before you cook it, so it gets close to room temperature.
-
3
This is the biggest key to this recipe!
-
4
Season the room temperature steak on both sides generously with salt and pepper.
-
5
(Press it in with your hands so that it doesn't fall off as the steak cooks!)
-
6
Heat a pan until it's smoking lightly, and add the steak.
-
7
Put in the garlic too.
-
8
The heat should be about medium-high!
-
9
Brown well on both sides.
-
10
When the garlic turns brown, put it on the meat.
-
11
If the meat is springs back when you press it, it's done.
-
12
The second key: Wrap the cooked steak in aluminium foil and leave it to rest in a warm place, such as near the cooktop.
-
13
When you press down on the steak with your finger, it will spring back more than before.
-
14
If it no longer feels like raw meat, slice it up!
-
15
If the meat juices don't spurt out of the steak, it's a success.
-
16
Slice thickly and serve!
-
17
This is a great main dish.
-
18
It's also delicious with lemon juice or balsamic vinegar.
-
19
Wasabi soy sauce is great too!
-
20
To summarize: 1.
-
21
Have the steak at room temperature before you cook it.
-
22
If it's still cold, the meat will be tough, and won't cook through properly to the middle!
-
23
2.
-
24
Season generously with salt and pepper, and heat in the pan until it's smoking slightly.
-
25
Smear the oil on the steak rather than putting it in the pan.
-
26
3.
-
27
After the steak is seared evenly, wrap in aluminium foil and rest in a warm place.
-
28
It's done if it springs back when you press the steak in the middle with your finger.
-
29
You should rest the steak for as long as you cooked it.
-
30
If the steak is thin, just sear the outside and rest for a little while.
