The perfect steak

There’s nothing like a really good steak with a glass of red wine.

I think I’ve finally perfected the art of searing a steak.

The trick is to start off with a high heat and then lower the heat to just above medium cooking the steak fairly quickly on both sides. I find that simple seasoning is best.  You don’t need more than sea salt and pepper. You want to actually taste the beef.

I like my steak medium rare  but you can cook it longer if you like. Try not to overcook it though.

“Red meat is NOT bad for you.  Now blue-green meat, that’s bad for you!” – Tommy Smothers

What to use

1 good quality ribeye steak

Sea salt

Freshly ground black pepper

1 tbs extra virgin olive oil

What to do

Season the steak with salt and pepper on both sides.  Heat cast iron skillet over high heat and add olive oil.  Just as oil starts to smoke, place steak gently into skillet and press lightly with a spatula so that the entire steak is touching the skillet.  Cook to 4 to 5 minutes on each side.  Transfer to serving plate and let stand for 7 minutes.  Serve as is or sliced.  It’s as easy as that.

Start with a great steak with lots of marbling.


Look at those juices!



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