Prep 1 min
Cook 8 mins
for steaks 1/2 inch or thicker. This will keep the steak juicy AND tasty.
- Heat a frying pan to hot.
- In the mean time grind black pepper medium coarse directly onto the steak, then salt to taste (keeping in mind that blood has some salt in it which will become concentrated when the juice dries out), on both sides.
- When pan is hot, drop the steak in and let it sear for a few minutes till dark brown or black but don't wait till the top of the steak is brown, then it is too dry.
- When the juice is oozing out of the steak onto the pan for a while but while it is still red, flip the steak or burger over on the other side and sear that side till dark brown. Don't wait until the juice stops flowing, it is probably too dry by then.