Tips on pan-cooking the perfect steak: - Make sure the steak is not wet when you put it in the pan, or else it will simmer instead of searing and won't get that nice brown, crusty exterior you want in a steak. Pat it dry with some paper towel. - Leave the steak at room temperature for at least 30 minutes before cooking: never cook it right out of the fridge, or else the heat of the pan against the cold meat will make it tough. - Do not season with salt before cooking in a pan, otherwise it will release moisture in the pan. Add salt after cooking. - Make sure the pan is VERY hot: heat it for several minutes on medium-high heat (not on the highest level). - Sear the steak for 2 minutes on one side, and DO NOT move it. Then flip the steak and cook on the other side for 1 1/2 minute. Once again, do not move it until the end. - Finally, after removing from the heat, place the steak on a cutting board, cover with aluminium foil and let it rest for 10 minutes for the juices to settle in the meat. If you cut it open immediately after cooking, the steak will loose most of its juicyness, and you don't want that! - If you slice the steak into strips, cut it across the fibers instead of along them (against the grain): this will make the meat more tender and easier to chew.
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