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How to Have a Perfect Steak

Pat the steak until it is dry, before doing anything to the steak.

Season the steak aggressively. Shower the steak with salt high enough above the steak that it disperses evenly over the entire surface.

Perfectly sear the steak by heating the surface. If the steak is thicker than 1.5 inches, have a secondary cooking area. It can be a preheated oven or a grill that has less intense indirect heat.

After the steak is perfectly seared on both sides, transfer the steak to the secondary area and let the steak cook until it is 120 degrees Fahrenheit for a rare steak, 140 degrees Fahrenheit for a medium steak, or 160 degrees Fahrenheit for well. Although it is not recommended to cook the steak until 160 degrees Fahrenheit.

Let the steak rest, do not immediately cut off the steak. The juices of the steak will leak onto the board.

Slice the steak with a style. For the tenderest slice, slice against the grain; for a chewier steak like flank, tri-tip, and London broil, they are best sliced thinly; stips, rib eyes, and tenderloins are finely sliced thicker.

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