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Prepare your steak by drying and seasoning generously at least 45 minutes before cooking, to ensure that your steak browns perfectly. A wet steak will not brown properly so should be avoided.
Rule No. 2
For a preferred outcome, keep your steak in the fridge for up to 3 days in a rimmed baking sheet before cooking. This will give you the best results, for getting that steak prepped for cooking.
A heavy pan can retain more energy. So when cooking your steak, use the heaviest pan that you have to help sear your steak efficiently.
Don’t cook too many steaks in a single pan. Too many steaks together will reduce the heat of the pan, making it cook ineffectively.
Rule No. 5
Don’t worry about how many times you flip your meat. Flipping the steak often will make it cook a little faster and more consistently - though it doesn’t make a huge difference – whatever works for you!
Rule No. 6
Don’t use butter at the start of your cooking process if you are cooking on a high heat. It increases the risk of burning. Rather add it when you are nearly done as it can assist with the browning of your steak.
Rule No. 7
Don’t forget to sear the edges of your steak. If your steak is thick, the edges need the same amount of attention as the rest of the steak.
Rule No. 8
For the most succulent steak result, let your steak rest for a few minutes before serving.