for anyone who wants to cook the perfect steak
there's this new trend started by gordon ramsey of oversearing steak using really hot pan and vegetable or grape seed oil, this is the wrong way to go about it
the point of the sear i sto carmelize the surface
so use butter and medium heat under pan, when butter becomes brown this is carmelization not burning, so then put the steak on, after 1 minute if most of the surce if golden brown it's done, flip it over and do it again, dont wait too long because too much of the meet will be grey when u cut into it, it just needs to be carmelized not cooked to hell
then in the oven at 450 for about 5 minutes for 1-1.5 inch steak
the more tender the meet, like if its fillet mignon u can cook it to medium rare if u want, tougher but more flavorful cuts like ribeye or new york strip gotta be rare tho
