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Steak

Stainless steel​

  1. Dry brine the steak over night or 1 hour before cooking. Don't salt right before cooking.
  2. Take out steak from fridge at least 30 minutes before cooking, or more, but less than 4 hours.
  3. Heat up stainless steel pan to medium-high (165c) then add neutral oil and lay steak.
  4. Flip every 30 seconds, and move it to different side of the pan.
  5. Check temp until it reaches ~44c, take it out to rest. There's a carry over while resting taking the steak to 56c in 5 minutes.
  6. Add shallot cut in half and crushed garlic to the pan, let brown.
  7. Turn to low, add slab of butter and thyme.
  8. Pour butter over the resting steak.
  9. Rest for 5 minutes, finishing salt and serve.

Cold sear in non stick pan​

  1. No oil, no butter, cold skilled, add the steak to pan, and set on high.
  2. After 2 minutes, flip it.
  3. After 2 minutes, flip it again. Reduce the heat to medium, gentle sizzling sound. No splatter, no smoke.
  4. Flip every 2 minutes until center reaches 54c.
  5. Rest 5 min.