THE PERFECT STEAK

Ingredients:

• 1 entrecote or fillet of beef (approx. 250 g per person)
• oil
• Salt and pepper
• Garlic (optional)

The meat should be at room temperature before searing and taken out of the fridge approx. 2 hours before eating.

1. for your perfect steak, start by heating your pan for approx. 2.5 minutes. The drop test will tell you when the right temperature has been reached: splash a few drops of water into the hot pan. If they sizzle, the pan is already too hot. But if they dance on the surface, the temperature is perfect. You can then reduce the heat by 30% and place the meat in the pan. At first it will stick to the pan.


2. as soon as it releases easily, you can turn it over and sear the other side too. And then simply wait until it has reached the desired degree of doneness. There is also a test for this - the thumb test. Press your thumb on the meat and check the resistance: if the meat gives way, it is still rare on the inside. When roasted pink, there is slight resistance. And when cooked through, it hardly gives at all.


3. Then it is best to leave the meat in the oven at 90 degrees for another 5 minutes. In the meantime, you can look forward to your meat being simply perfect. After taking it out of the oven, you can season your steak with salt and pepper and drizzle with a little olive oil.

Tip: For even more flavour, the steaks can be rubbed with garlic and/or olive oil before searing. The cooking stages at a glance (for 3.5-4 cm thick steaks): Rare (approx. 2 minutes and 20 seconds on each side): Almost raw and still a little rare on the inside. Medium rare (approx. 3 minutes and 20 seconds on each side): Nice and juicy on the inside and nicely browned on the outside. Medium (approx. 4 minutes and 20 seconds from each side): Pink on the inside and dark brown crust. Well-done: Fully cooked steak.