The Secrets (More Than One!) to the DIY'ed Perfectly Seared Steakhouse Steak - Wise DIY

I have all too often wondered about the secret to a perfect steak. I have experienced it a few times but I paid BIG money for it and I sure would like to know how to DIY this for myself and my family at home.

Who better to school me on this than the guru himself, Gordon Ramsey. Gordon makes it all look so easy, doesn’t he? But here, he lays it out for us, step by step.

According to Ramsey, there is not just one secret. This is a process of steps which all need to be followed to execute that perfect steak.

The great news is, you don’t even need an outdoor grill. So, no excuses.

Here are the rules:

Get a nice cut of sirloin
Take is out of the fridge at LEAST 20 minutes before you are ready to cook. If the inside is stone cold, you won’t be able to get the final temperature of the steak right. Room temp meat is best.
Make sure the meat is very DRY. Use a paper towel to be certain. You need a dry meat surface for a good sear.
Season heavily with salt and coarse, freshly ground. In our house, we like kosher salt because the grains are big.
Preheat the pan. It needs to be nice and hot. Throw in some olive oil. It should sizzle. Check it by spritzing it with a bit of water from your hand.
Put in the steak. You should immediately hear it searing. After about 30 seconds, turn the steak over, sear the other side.
Render the fat on the sides as well, searing all sides and edges.
Leave it for a minute on the first side and add some crushed garlic to the pan. The garlic can be in the skin, just crush it a bit.
Continue to turn it every minute. This makes for an even sear and even cooking.
Throw in some thyme sprigs.
Now add a few tablespoons of butter. Here is where you are really changing the flavor of the steak. (Notice the pan is really hot but nothing is burning because we started with the olive oil and ended with the butter.)
Remove the steak from the pan and let it rest a few minutes. This will seal in the juices.
Slice and enjoy!

You will need to know your steak temperatures to know when to take it off the heat. Gordon goes over this briefly in the video but for more info be sure to click through to the next page after you watch the video.