When seasoning your steak, keep it SIMPLE...

we don't season our steaks.

and pepper in hamburger meat? you nuts out your mind?

I guess because that's all you need on a steak due to how tasty the meat is. A good amount of salt and pepper, bit of olive oil. Sear in a pan with butter. Delicious 😋

I often put more than salt and pepper on burgers though. Stuff like paprika and garlic powder. Not sure why, I guess because you tend to cook minced meat to a higher doneness due to fears of bacteria so you might want more spices in it whereas steaks are safe to eat rare.

Wish I saw that before making my own steak for the first time last month. Put barely any salt.

First time making a steak? Why brah?

Fair enough brah I hear ya. My parents also cook the shit out of their steaks and it pisses me off. I've told them off so many times but they keep on overcooking them. I think they are ignorant and too set in their ways.

I love steaks and they are my favorite thing to cook and have become a specialty of mine.

Here's my method and how you should cook your next one:

1. Try and buy a nice thick cut steak. The thinner it is, the easier it is to accidentally overcook it past your desired doneness

2. Take the steak out of the fridge for around 30 minutes or so before you begin cooking. This is important because it makes the whole steak the same temperature, so it will be easier to cook it to your desired doneness. If you cook it without doing this you may end up with a burnt outside but cold center

3. Get some paper towels and press them onto your steak to remove the moisture. This is important, because if you don't do this, and the steak happens to be quite soggy then it will "boil" the steak instead of frying it, and that will effect how well your steak sears

4. After or during the 30 mins, drizzle a little bit of olive oil on your steak and brush it all over. This is done for additional flavor and to help the seasoning stick. It won't be the oil that you cook with

5. Season your steak with a good deal of salt and black pepper. I don't have an exact figure for you, as I judge it based on experience and how big the steak is. Here's a random photo I found on Google images:

That looks like a pretty good amount of salt to me. You could even go with a little more I reckon. For pepper, put roughly around the same amount, maybe a tad less. Also make sure to season the other side of the steak with the same amount of both. And then once you've done that, pick the steak up and press the sides of it onto the plate you seasoned them on to pick up all the excess salt and pepper, so the steak is seasoned on all sides

6. Put some oil in a pan (just enough to coat the entire surface with a very thin layer of oil) and heat it to VERY high heat. The type of oil you use does not matter too much. Just use what you have. It's a good idea to not use olive oil though, as that has a high smoke point. Oils with lower smoke points are handy because once you see the smoke rising off the oil, it's a good indicator to let you know the pan is now hot enough to begin searing your steak. Personally I use sunflower oil

7. What follows is a bit harder to advise on, as it depends on the meat and the type of stove you have, but basically, once the pan is smokin' hot, place your steak in there. If the pan has been heated correctly, the sizzling should be LOUD. If there's smoke don't panic it's normal. Cook it for about 30 seconds and then flip and do the other side for 30 seconds. Flip it again and drop the heat to MEDIUM. Continue flipping the steak every 30 seconds. Get around a heaped tablespoon of butter and place it into the pan, all the while still continuing the flipping. Once the butter is melted, baste the steak with the butter using the spoon. Then the other side. Finally, if your cut of steak is one that has a nice amount of fat on the edge like a T-Bone or a New York Strip, lift the steak up with the tongs and press the fatty side down onto the pool of butter in the pan. This will make the fat nice and juicy and amazing

If you have a meat thermometer, take the steak off once it's at your desired doneness (if you want rare then that's 52–55 °C/125–130 °F) If you don't have one then you're just going to have to guess. Regardless, the steak should not be cooked for more than a few minutes

8. Take your steak off and place it on a [preferably heated] plate and then cover it loosely with tin foil and leave it for a few minutes to rest

9. Optional: If you like, you can drizzle some of the remaining oily butter from the pan onto the steak. It may not sound healthy but it's amazing brah would recommend This is where using a nice tasting oil like sunflower helps a bit too

10. Eat your delicious steak. Preferably with some fries or mashed potatoes and boiled vegetables like broccoli and carrot