MAKING A PERFECT STEAK

A perfect steak is mostly technique, not ingredients. Here's my go-to method - works for ribeye, strip, or sirloin, about 1 to 1.5 inches thick. Pan-seared with a butter baste.

Classic Pan-Seared Steak (for 2)

What you need:

• 2 steaks, 300-350g each, 1-1.25 inch thick - take them out of the fridge 30-45 mins before

• Salt - coarse kosher salt, a lot more than you think

• Freshly cracked black pepper

• 1 tbsp high-smoke oil - avocado oil, grapeseed, or refined vegetable oil

• 2 tbsp unsalted butter

• 2 garlic cloves, smashed

• 2-3 sprigs thyme or rosemary

Equipment: Heavy skillet - cast iron is best - and tongs.

Steps:

1. Dry and seasonPat steaks completely dry with paper towels. This is the #1 key to a crust. Season generously on all sides with salt and pepper right before cooking.

2. Sear hardHeat skillet over high heat until it just starts to smoke. Add oil, swirl. Lay steaks away from you. Don't touch for 2-3 minutes. You want a deep brown crust.Flip, sear other side for 2 minutes.

3. Butter basteLower heat to medium-high. Add butter, garlic, and herbs. Once butter foams, tilt the pan and spoon that foaming butter over the steaks continuously for 60-90 seconds.

4. Check temp - pull earlyPull it 5°C / 10°F before your target, it keeps cooking while resting.

• Rare: 50°C / 120°F

• Medium-rare: 54-55°C / 130°F - this is what most steakhouses aim for

• Medium: 60°C / 140°F

• Medium-well: 65°C / 150°F

If you don't have a thermometer, press test: medium-rare feels like the base of your thumb when you lightly touch thumb and index finger together.

5. RestThis is non-negotiable. Transfer to a board, rest 5-8 minutes. Don't cut it, don't press it.

Slice against the grain and spoon the pan juices over.

Make it better:

• Extra crust: Salt the steaks uncovered on a rack in the fridge for 12-24 hours before. That's dry-brining.

• In Bangkok heat: Make sure steak is really dry - humidity kills the sear. Use your exhaust fan, it will smoke.

• No cast iron? Grill version: same seasoning, grill over screaming hot charcoal 3-4 min per side, then move to cooler side and add a knob of compound butter to finish.

Quick compound butter to go with it:Mix soft butter + minced garlic + chopped parsley + squeeze of lemon + pinch of salt. Roll in plastic wrap, chill, slice a coin on top of the hot steak.