With the weekend nearly here, there’s nothing quite like celebrating Friday night with a steak dinner. Cooking the perfect meat isn’t straightforward, with countless recipes to follow and particular cuts to purchase to avoid a chewy steak.
However, one food enthusiast has recently revealed his foolproof method to guarantee the perfect steak every single time. Sharing on TikTok, the professional ‘GymBro’ known as @optimalik, posted the recipe for his 268,800 followers.
He said: “This is how to make steaks perfect every time even if you use thin steaks. Now these steaks are prime cuts of sirloin but you can use ribeye if you want.”
The foodie explained just like warming up at the gym, it’s crucial your steaks are properly prepared. Any moisture present could spoil the sear and result in grey steaks.
His next step involves seasoning your meat with fine grain pepper, instead of peppercorn, particularly for thinner steaks. Regarding cooking equipment, the foodie suggests using a stainless steel pan.
His demonstration went on: “Now the type of oil you use matters, you can’t use any normal oil, you need to use a high smoke point oil but that’s why I use tallow instead.
“This stuff is nature’s butter and it’s kind of messed up because you’re using the cow’s fat to cook the cow in, which is a bit twisted but it is what it is.”
However, the TikTok user highlighted one common error many people make – drowning the steak in oil. “You don’t need to use that much, especially with thin steaks,” he explained.
“Make it a little bit to cover the pan, swirl it around but you don’t need to use a whole swimming pool.”
WARNING: Video contains language which some viewers may find offensive…
The next crucial step is ensuring the pan reaches the proper temperature by testing it carefully. The “most important part” involves using a steak smasher to stop the meat from curling during cooking.
Regarding timing, he recommends 90 seconds on each side for thinner cuts, warning any longer risks burning the centre.
He went on: “Press down the other side and then you can introduce the butter basting method, this is just when you put a tablespoon of butter and some thyme or rosemary or whatever grass you can find.
“Then just start recycling the juices over the steak, it gives it a nice buttery taste at the end of the herbs that you have. I like to shake it around and let the meat juices mix with the butter, it leaves a really nice taste.”
He concluded: “I want you to leave the steak and let it chill for around 5 minutes, if you’re not doing this then you cut into it again, the juices will flow trust me. Follow this technique and every single steak of yours will look banging just like mine do.”
The finishing touch to his approach was slicing it with his Japanese knife and adding Celtic sea salt for seasoning.
Will you be attempting this technique tonight?