Flip the steak over with tongs (no fork! You’ll let the juices escape, you monster). Now add a big knob of butter, a crushed garlic clove, and a sprig of thyme or rosemary into the pan. Tilt the pan slightly and spoon that foamy, sizzling butter over the steak for about 2 to 3 minutes. It’s called basting, and it’s basically a buttery hug for your meat.
If you want a perfect medium-rare, use a meat thermometer (don’t argue with me, just get one). Stick it into the thickest part—you’re looking for 130°F to 135°F. Pull it off the heat right when it hits 130°F, because it’ll rise another 5 degrees as it rests. No thermometer? Use the “thumb trick”: touch your thumb to your pinky, then poke the fleshy part of your palm with your other index finger. That’s well-done. Thumb to index finger? Rare. Thumb to middle finger? Medium-rare! Magic, I tell you.
How to Cook the Perfect Medium Rare Steak Using a Wireless Meat Thermo
