have to do that because this isn't a dirty barbecue pans on medium high throwing in some oil make sure you use one with a high smoke point such as one of these and be mindful to avoid any of these because their smoke point isn't high enough once that oil is just about smoking lay your steak in away from you so if you drop it the oil won't splash on you here's an acronym to help you remember away always lay steak away from you remember that steak is notoriously clingy you'll have to give it time to let go of the pan but after a minute or so you can flip and remember the best way to sear a steak is to only flip it once bam that's a big ass myth the more you flip the more even it cooks because you're keeping that heat going on both sides and remember crust is flavor i'm not talking about this crust and i'm also not talking about your crusty attitude which i really don't need in the kitchen right now get out no no not you you're good i'm talking about this crust aka a one-way ticket to flavor village bastine also helps keep the heat on both sides throwing in some butter to add the flavor of butter and the oil will raise the smoke point of that butter so it won't burn bam not true if the oil is hotter than the butter smoke point it's the oil burning the butter instead of the pan so get that butter in a couple minutes before it's done i threw in some rosemary to add the flavor of rosemary and also a serving of vegetables a little more basting action for flavor dispersion and this is an excellent time to forget to grind on some pepper pepper pepper now drive a steak into the steak just in case you accidentally cooked vampire meat and it's best to stab it with a steak that tells you the temperature if you're not cooking a steak that has a built-in thermometer and here's a handy scale so you know what name to call the temperature you like you'll have to cook it to NUMBER_TOKEN degrees fahrenheit in order for it to be usda approved but keep in mind that nothing can replace the approval that comes from yourself get it out of the pan NUMBER_TOKEN degrees lower than you want it because whoa that looks like a turtle missing a back leg anyway just like a turtle when you sneak up and scare it the steak will rise around NUMBER_TOKEN degrees more after you take it out we'll rest the steak for around NUMBER_TOKEN minutes to make it extra juicy for other reasons and yes you can poke it with a fork it's not going to cause the steak to the whoa once that's done you can cut it open this is a medium rare virgin on rare but if you want it more done you can just desaturate this and perfect now for a quick pan sauce first it's called pan sauce because after you eat it you're going to need a nap once your pan has cooled down call in a shrub removal service put it on low heat then throw in a half cup of broth a teaspoon of balsamic vinegar some more butter if you want and some freeze-dried chives then wash the dishes while cooking until you have this ridiculous gravy pour it on your steak or dip it or drink it with a straw and try not to get addicted now it's time to get out your all-purpose
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