Basic Stove top Steak

ALWAYS take your meat out 20 minutes (or more as long as is isn't stone cold on the inside or frozen) prior to cooking it. Have a pan (preferrably cast iron but regular ones will do) heating on high heat while preparing the meat. Season it with salt, pepper, and rub some olive oil on it. (OPTIONAL: brush it with mustard before seasoning with the directions above to give it a simple marinate) When a bit of smoke appears above the pan's surface (meaning, it's ready), put a splash of oil (or an knob of butter) and let it melt before adding your meat. let it cook until the doneness you like, refer to this technique in checking a steak's doneness: Holding your hand open and flat, use your opposite hand to touch your thumb muscle. That is what Rare feels like. Put your thumb and first finger together, and touch your thumb muscle with your opposite hand again. This is what medium rare feels like. Thumb + middle finger = Medium; Thumb + Ring finger = Medium Well; Thumb + Pinkie = Well Done. I don't use the time method as time would always depend on the thickness of the meat. Additional tip: Flip steaks only ONCE. When satisfied with your doneness, put it in a plate, cover in foil and leave it to rest for 5-10 minutes to let the meat rest/relax so as you won't end up with dry meat. Serve and enjoy!