Press the seasoning firmly into the meat so it adheres well.
Hard sear for a proper crust
Heat a pan until very hot.
Add a small amount of oil and place the beef in the pan.
Sear each side for 2–3 minutes until a deep brown crust forms.
Avoid moving the meat too much—this is key to building flavor.
Finish cooking (crucial step)
Option 1: Oven method (recommended)
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Preheat oven to 170°C
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Transfer the beef to the oven
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Cook for 25–35 minutes
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Internal temperature: about 70–75°C (well done but still juicy)
Option 2: Pan method
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Lower the heat
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Cover the pan with a lid
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Cook gently for 20–30 minutes, turning once
Rest the meat (do not skip)
Remove the beef from heat.
Cover loosely with foil and let it rest for 10–15 minutes.
This allows the juices to redistribute and is the secret behind a steak that looks and tastes like the picture.
Slice correctly
Slice against the grain.
Use medium-thick slices—not too thin—to preserve tenderness.
The answer to the opening question usually becomes clear at the end: what comes to mind when you see this steak isn’t just hunger—it’s the promise of tenderness, flavor, and care, all created by respecting a few essential cooking steps.
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