Generally speaking, steak is a piece of red meat intended to fry or grill. It does not designate a specific part of beef but certain parts are obviously more suitable for making beef steak, in particular the fillet, the entrecôte or the boneless short rib. 
In this article, I'll show you how to cook a perfectly juicy and crispy steak, according to the rules of the art.
INGREDIENTS
- 1 steak
- 1 tablespoon of animal fat or 2 tablespoons of olive oil/avocado oil or other vegetable oil
- 3 cloves of garlic
- 3 tablespoons butter
- Pepper
- Salt
- Onion
- a sprig of fresh or dried thyme
Total time
Preparation: 15min Cooking: 15min Rest: 20min
PREPARATION
In general, some will tell you to salt your steak, refrigerate it for a certain amount of time before cooking it, this is absolutely not necessary. If you like your beef steak when it is crispy and juicy, using the technique above, the juices from the steak that are supposed to enter the steak when cooking will rise to the top, and the meat will be dehydrated. You need to let your meat dry out. So, you can leave it in the refrigerator without salting it for about fifteen minutes or you can also dry the meat using a paper towel.
COOKING
For cooking, it would be better to use a cast iron pan or a pan with a steel coating.
1
Heat the pan over high heat to a temperature of 200 degrees, add oil or animal fat. Favor animal fat and avocado oil over cooking oils because they withstand temperatures above 180 degrees better. This will allow the steak to be crispy without burning too much If you do not have a thermometer to measure the heat, place the palm of your hand above the pan, you should not be able to approach it closer than 2 cm
2
With your oil well heated, place the steak, pressing it lightly against the pan. Cook for 2 minutes for rare cooking, 2 min 30 for medium rare cooking, 3 minutes for medium cooking. If your steak is thin, you can turn it over at any time, but if the steak is thick, 2cm around there, be sure to cook it for 2 minutes, otherwise you will have a caramelized steak but which will not be cooked inside.
3
Then, turn your steak over using tongs or a spatula. Do not use a fork or you risk piercing the meat valve and losing the juices that you have been trying to preserve since the very beginning. To make the meat crispier and if you like your steak cooked to a medium rare, place the pan in the oven preheated to 205 degrees for 2 minutes on each side of the meat before putting it back on the heat.
4
Add the shallots (onions), garlic cloves, tincture and butter to the pan. The melted butter will not only serve as a flavor diffuser for the garlic, tincture and shallots but also as a flavor enhancer.
5
With a spoon, pour the oil in the pan onto the steak. Do this regularly for 2 minutes on the ribs of the meat without pricking the meat. To make sure that the meat is perfectly rare, use a thermometer, remove the meat from the heat when it is at 55 degrees. If you don't have one, the little chef's tip is to place your middle finger on the palm of your hand and press, then press the steak, if they have the same resistance, then the steak is perfectly rare.
6
Remove the steak from the heat, add pepper and a fleur de sel and let rest for 5 min. Your steak is ready, enjoy it with apple fries and a sauce of your choice. Also plan a good steak knife and a fork for a better tasting. 
Note:
There are several other methods for cooking steak including: ♦ Grilling : The grilling method is one of the most popular methods for cooking a beef steak because it allows for a crispy crust on the outside and keeps the meat juicy on the inside. To grill a steak, simply grill it on a hot grill for a few minutes on each side, depending on the thickness and doneness preference. Therefore, make sure that the grill is very hot before placing the steak on it, in order to get a nice grilled crust. It is also important not to turn it too much or prick it with a fork, as this will allow the juices to escape and make the meat less juicy. ♦ Oven : This method involves putting the steak in a preheated oven at a high temperature for a few minutes. This is a good option for thick steaks or for cooking through. ♦ Sous vide : This method involves wrapping the steak in a vacuum bag and cooking it at a low temperature in a water bath. This helps to retain all the flavors and juices of the meat.
