intimidating because it's expensive and. I put the butter on the steak because. good two or three minutes before you. minutes or so for this size sake to get. gonna go ahead and drop the steak on. then test the meat and then then go like. like the blend of both then you know I. and let the pan do the work that's the. it means it's ready. observe pay attention to okay this size. firmer a piece of meat feels when you. it like I'm doing and just serve up a. it also you know again thickness will. gonna help determine the doneness and. there make sure we got the bottom of the. to get to the right temperature in the. looking for it's going to sound really. thing to get the awesomely perfect steak. you want to achieve a nice crust on your. minutes so all the juices kind of come. nice and nice and tank when we cut it so. ahead serve your steak any way you want. a good seasoning when I talk about. a little bit of oil and then my. rarer it would be much deeper red in the. part for a lot of people because you got. absolutely fine you've got you know. it comes with experience it should take. back and now I'm getting ready to slice. this is not a large stick a lot of the. a little bit so I'm just going to take. here we did it kind of like our. the back of the sirloin you want to. fast which is why I put it in the fridge. grocery store are going to be like this. should be warm or cold before you cook. make a big difference if you understand. of in the middle probably medium rare I. the strip loin first and that little. they've been selected by master graders. 9f3baecc53
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