Beef Steak

Look for good marbling (the fine white fat threads that baste the meat as it cooks), a cut at least 2.5 cm thick so you can sear without overcooking the center, and a relatively dry surface. Choose marbled cuts (ribeye, strip) for pan and grill; lean fillet for a quick tender sear; flat cuts (flank, skirt) for marinating and slicing thin.

Keep refrigerated at or below 4°C and use within a few days, or freeze. Because contamination sits only on the surface, a seared whole steak is safe served rare to medium — but never serve rare any steak that's been mechanically tenderized or 'needled,' which pushes surface bacteria inside. Rest cooked steak and refrigerate leftovers promptly.

Pat the steak bone-dry, salt it (ahead if you can), and sear in a screaming-hot pan or grill to build a crust via the Maillard reaction; baste thicker cuts with butter, garlic, and thyme. Pull it about 3°C below target — carryover heat finishes it — and rest 5–10 minutes so juices redistribute. Use a thermometer for doneness, and always slice across the grain, especially on flank and skirt.