By David Hutton of Mooo… Photographed by Jazz Martin

• Choose a steak with some marbling. A filet – which has less marbling – is not always the tastiest.
• Invest in a cast iron, thick bottom sauté pan. Grilling outside is always more fun but a pan seared sirloin or rib eye can taste the best. Let the meat sit for 30 minutes before you start to cook. It will cook much more evenly when started at room temperature.
• Preheat your pan on medium high heat with canola oil before you sear.
• Make sure you let the pan reheat before you sear the other side and don’t forget to turn your kitchen exhaust fan on.
• Finish your steak in a 375-degree oven. A 14-ounce sirloin with a good sear that started at room temperature should take 7-10 minutes for a juicy medium rare.
• It is very important to let your meat rest after cooking. The marble will be letting out juices and your sear will keep them inside. A good 5-7 minutes should work fine.