how to cook the perfect steak*

The best steak in the world is the one you like most, for this recipe I will be cooking a one pound boneless wagyu ribeye - so cooking times will differ based on your steak 

By setting your steak about 45 minutes before cooking, you are preventing the muscles in the meat from contracting - causing a tough steak 

A good steak needs just a few key ingredients to enhance the flavors. 

1. A GOOD LAYER of  Kosher salt on both sides of the steak

2. Your oil of choice rubbed into the entire steak - I personally use avocado oil because the cooking temperature is so high, you get a nice even cook without burn. Another personal favorite is a good quality olive oil 

3. The Meat Cellar Seasoning rubbed right on top of that oil, both sides of course - consider it to be the Frank's Red Hot of seasoning and put that sh** on everything 

1. Cast iron pans are classic for that perfect sear - whatever you have handy will be perfect for your steak

2. Preheat oven to 350 degrees 

3. Turn your burner onto medium-high heat 

4. Add your desired oil to coat pan - roughly 2 tbsp

5. Allow oil to heat until HOT - but not smoking  

1. Place steak into hot, oiled pan and LEAVE UNTOUCHED - it is crucial that you only flip the steak once to preserve juices and tenderness 

2. Allow steak to sear for four minutes on first side

3. After four minutes perform your one and only flip onto uncooked side 

4. Let second side cook for three minutes, adding 2 tbsp of cold butter and rosemary (or thyme) into pan

5. Take spoon and baste (continuously covering steak with melted butter and pan juices [often easier if tilting pan])  

6. After three minutes transfer steak onto clean, un-oiled baking sheet

1. Place baking sheet with steak into preheated oven for 4 to 5 minutes 

2. Make sure you check the internal temperature of the steak after two minutes (please refer to steak temperature guide down below) 

3. After your steak is 10 DEGREES BELOW DESIRED TEMPERATURE  - remove from oven and place onto clean cutting board 

1. Allow steak to rest, uncut for 5-8 minutes after removing from oven (this will allow juices to swell up inside and ensure the most flavor with each bite) 

Cut open your  beautifully cooked steak and enjoy! You did it!