Grab a heavy pan—cast iron is the MVP here—and turn the heat to high. Add a teaspoon of high-smoke-point oil, like avocado or canola. When the oil shimmers and starts to whisper, “Hey, I’m ready,” that’s your cue. You want the pan so hot that if you flicked water on it, the water would scream and run away. No, seriously, the pan should be screaming hot.
How To Cook Medium Rare Steak
Lay the steak in the pan. Hear that fierce sizzle? That’s the sound of success. Don’t move it for a good 4 minutes. I know you want to poke it, flip it, or check if it’s alive, but resist. Let it develop a crust like the one on a quality baguette—crispy and golden.
