Good evening, carnivores. And custodians of the iron skillet. Tonight, we approach a subject of grave consequence. The Steak. Specifically... the pan-sear. Do not be intimidated. But do... be disciplined. First. The temperature. Take the meat from the refrigerator. And leave it alone. For at least an hour. Cooking a cold steak... is an act of vandalism. It must be ambient. It must be relaxed. Pat it dry. Bone dry. Moisture creates steam. And steam... brings only greyness and regret. The pan. Cast iron is preferred. Heavy. Unforgiving. Heat it until it smokes. Do not panic. Lay the steak away from you. Listen to the hiss. That violence... is the sound of flavour being forged. Do not touch it. Let the crust form. Curiosity... ruins the sear. Flip it. Once. Marvel at the mahogany colour. But we are not finished. Now comes the magic. Reduce the heat. Add the butter. A lavish amount. Do not think of your arteries. Think of your soul. Add garlic. Crushed. And Thyme. Tilt the pan. Take your spoon. And baste. Scoop the foaming golden liquid. And bathe the meat. Over. And over. And over. The Arrosé. You are feeding the steak... so it may feed you. The touch test. Press the centre. It should feel like the flesh of your thumb... when your hand is relaxed. Soft. Yielding. If it is hard... you have failed. Remove it from the heat. Now. The hardest instruction of all. Wait. Ten minutes. Do not cut into it. Let the juices return home. Slice against the grain. Pink. Warm. Glorious. Carry on.
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