How to Cook a Mean Steak

By. Liliana Kotval

One skill that will never go out of style: cooking a mean steak. Impress your guests with this simple yet divine dish. Learn some of my tips to get just the right sizzle in your pan and juiciness in your meat.

First of all, it is important which cut of meat to buy. You don't want to buy chuck or other types of stewing/roasting meats, as these meats need hours of slow cooking to tenderize. Instead, opt for strip, round-eye, T-bone, or ribeye steaks.

I begin by seasoning my steak very well on both sides with salt, pepper, and blackening seasoning. My trick: drizzle a bit of soy soy on both sides. Rub all these flavors into the meat with your hands, kind of like you are giving it a nice massage.

Let the meat sit for a few minutes, and meanwhile, heat up your pan with some olive oil (a couple of tablespoons should be good). You want your pan to be nice and hot when you place in the steak, otherwise, the meat will absorb the oil. Once the pan has heated up (you can test this by flicking a bit of water into the pan and hearing a sizzle), add in the steak and 2 cloves of pealed garlic. Let it sear for a few minutes on the one side. Do not move it around. This will allow it to be nice and crispy. After a few minutes, flip over the steak. Repeat the process.

Then add in a few splashes of red wine. Let it evaporate and as it cooks, baste the steak with the delicious juices. Also add in a few knobs of butter.

In order to ensure your steak is cooked exactly as you like it, use a meat thermometer in the very center of the meat:

Once the steak is cooked to your desired temperature, take it out of the pan and let it sit on a plate. DO NOT cut it right away, as all the juices will come out. Let it sit.

Do not throw away that amazing sauce that you made in the pan... use it to season your cooked steak. If it is too thin, thicken with some more butter.

Serve your steak up: I love to pair mine with some garlic spinach, lemon asparagus, and whipped potatoes.

Enjoy!