Perfect steak

Perfect steak

Frying pan (grill, stainless steel, ceramic, or cast iron), tongs, wooden spatula

High-quality beef tenderloin, roast beef or ribeye 2-3 cm thick, fat (sunflower oil, rapeseed oil, or clarified butter), salt, pepper, favorite herbs


  1. Take the meat out of the refrigerator half an hour before frying.
  2. Wash the meat thoroughly and remove any silver skin, then pat it dry with a paper towel.
  3. Sprinkle coarsely ground salt on one side of the meat – the side you will fry first. Heat the frying pan and spread the fat evenly, and wait until it gets very hot.
  4. Using tongs, gently place the meat in the pan and do not move it, so that it does not lose its flavor.
  5. Sprinkle the other side of the meat with salt and use tongs to gently turn it over.

How long should it be grilled?

  • for medium-rare – about 2 minutes on each side
  • for medium – about 3-5 minutes on each side
  • for well done – 6-8 minutes on each side or longer
  1. To seal the meat and prevent the juices from leaking out, after frying on both sides, hold the meat in tongs and lightly brown the sides.
  2. Coat the surface of the meat with melted fat for a delicious glaze 🙂 Set the steak aside for about 3 minutes, then sprinkle with freshly ground black pepper and your favorite herbs.