The Most Supreme Steak You’ll Ever Make

Welcome back to Like a Chef; lifting the lid on restaurant cooking for you at home.

This week, we’re getting serious about steak, and we’re coming down with a hammer. There are far too many myths out there making steak more complicated than it needs to be, so we’re busting them, one by one.

Subscribe for more recipes like this, as well as weekly deep dives on how to cook at home, like a chef.

Jack & Will

Most people cook steak using rules they heard once. Sear it hard. Flip it once. Rest it. Salt it. Never go past medium rare. Some steak rules are empirically true. A lot of them are nonsense. But how to know fact from fiction? There’s only one to find out. We tested 13 of the most common steak myths, from dry aging to reverse searing to sous vide. We put aside all our previous knowledge and experience. Forgot our personal opinions. Just two identical steaks, cooked side by side, with different methods. The test would reveal the truth. In the end, we used the winning rules to create the supreme steak – and hoooly mamma was it good. Now we have the keys to the ultimate steak, we’re not looking back. And neither should you.

Ingredients:

• 1x 300g 40 day aged steak (off the bone)

• Fine sea salt

• 1 tbsp neutral oil

• 50g unsalted butter

• 2 garlic cloves

• 6 sprigs of thyme

• Crack black pepper

• Maldon salt

Method:

1. Remove your steak from the fridge 20 minutes before you’re ready to start cooking it

2. Season generously with fine sea salt and cracked black pepper on both sides

3. Add a splash of oil to a stainless steel frying pan and heat on medium-high

4. Stand the steak up on its side in the pan, fat cap-side down

5. Fry for a few minutes to allow some of the fat to render out and the surface layer to turn golden

6. Next, lay the steak down in the pan and fry for 20 seconds

7. Using tongs, turn the steak over and repeat on the other side

8. Continue to flip, moving the steak around the pan with each turn to a cleaner, hotter spot until you reach 2 minutes 40 in total

9. Turn the heat down to medium low and add the butter

10. Once foaming, add 2 cloves of garlic and begin to baste

11. Baste for a minute or so, turning the steak half way through

12. Add the sprigs of fresh thyme to the pan and baste for a final 10 seconds

13. Once the steak reaches 43°C on a thermopen, remove it from the pan, sitting it over a wire rack on top of half the thyme

14. Top with the remaining the thyme, the garlic cloves and pour over the butter from the pan

15. Rest for at least 10 minutes, allowing the temperature to come up to 50°C

16. Slice the steak to your desired thickness and top with malden salt, another hit of crack black pepper and finally some of the brown butter from the pan

Thanks for reading!

Jack & Will

youtube: @fallowchefs
instagram: @fallowchefs
tiktok: @fallowchefs