The Perfect Steak for the Ones You Love: Happy Birthday to You

[How to Cook the Perfect Steak: My 20-Year Expertise]

1. The quality of the meat is everything.
A high-quality cut of meat will taste great no matter how you cook it. If you’re not confident in your cooking skills, opt for the best and most expensive cut you can afford. While proper cooking techniques enhance flavor and texture, it’s nearly impossible to transform tough, flavorless meat into something exceptional.

2. Choose a cut with the right balance of fat and lean meat.
A steak with a good marbling of fat and lean meat yields the best flavor and tenderness. Look for a slightly firm texture when you press on the raw meat; this often translates into a more tender steak after cooking.

3. Thickness matters—go for at least 4cm.
Thicker cuts, preferably 4cm or more, are ideal for juicy and tender steaks. You can pan-fry steaks up to 6cm thick, but anything thicker will require additional techniques like oven finishing, sous vide, or reverse searing to cook evenly to the center.

4. Remove excess blood for a dry-aged effect.
To replicate the flavor of dry-aged beef, remove as much blood as possible. Wrap a 5cm-thick steak in paper towels and place it in the refrigerator. Change the paper towels every 8 hours to absorb the moisture, and let the steak rest for up to 36 hours. This process enhances the steak’s color and intensifies its flavor. However, do not exceed 36 hours to avoid contamination.

5. Salt the meat and let it rest at room temperature.
After removing the excess blood, season the steak with salt (1% of the steak’s weight) and let it rest at room temperature for 30 minutes to an hour. This step not only seasons the meat but also draws out some additional moisture, concentrating the flavor. Use a paper towel to pat the surface completely dry before cooking.

6. Choose the right pan.
For best results, use a heavy-duty stainless steel pan or cast-iron skillet. Personally, I prefer stainless steel because it creates a beautifully crisp crust. The difference is subtle, so either option works well.

7. Cooking time: thickness x 2.
As a general rule, cook your steak for about twice its thickness in minutes. For example, a 3cm steak should be cooked for no more than 6 minutes, and a 4cm steak for no more than 8 minutes. This includes the time spent searing the sides.

8. Add butter at the right time.
Avoid adding butter too early, as it will burn and turn the steak and oil black. Butter is optional, but if you want to enhance the flavor, add it during the last minute of cooking or immediately after removing the steak from the heat.

9. Cook garlic with the skin on.
Use whole garlic cloves, lightly crushed but still in their skins, to prevent them from burning while cooking. If you like, you can also add rosemary or thyme. However, I personally find that herbs can overpower the natural flavor of the beef.

10. Resting is non-negotiable.
Resting the steak is an essential step. Let the steak rest for 5–10 minutes after cooking. This allows the juices to redistribute evenly, ensuring the steak remains tender and juicy even after it cools slightly.

11. No sauce is needed.
A perfectly cooked steak needs no additional sauce. The seasoning will already be spot on. If desired, you can add a sprinkle of freshly ground black pepper to enhance the flavor.


[Ingredients for the Steak]

Ribeye steak: 4–5cm thick
Salt, black pepper, butter, garlic
Heavy-duty stainless steel pan or cast-iron skillet

[Ingredients for Mashed Potatoes]

1kg potatoes
300–400ml heavy cream
100–150g bacon, cooked and crumbled
A handful of chopped green onions
Salt and black pepper to taste


#Steak #PerfectSteak #HowToCookSteak #RibeyeSteak #SteakRecipe #JuicySteak #TenderSteak #DryAgedSteak #MashedPotatoes #CrispyBacon #ReverseSearing #SousVideSteak #CookingTips #BirthdayRecipe #CookingSteak #SteakAndPotatoes #CookingTechniques #스테이크 #완벽한스테이크 #스테이크레시피 #립아이스테이크 #드라이에이징 #매쉬드포테이토 #감자요리 #생일요리 #demeyere

perfect steak, how to cook steak, steak recipe, steak cooking tips, ribeye steak, steak seasoning, steak resting, steak preparation, juicy steak, tender steak, cooking techniques, dry-aged steak, cast iron skillet, stainless steel pan, reverse searing, sous vide steak, mashed potatoes, steak side dish, crispy bacon, birthday recipe, 스테이크, 완벽한 스테이크, 스테이크 굽는 법, 립아이 스테이크, 스테이크 레시피, 드라이에이징, 스테이크 팁, 감자 요리, 매쉬드 포테이토, 생일 요리, Demeyere Proline 7