The great Anthony Bourdain (may he rest in peace) on how to cook a steak:

Quote:

"In a perfect world, a big, fat rib steak, fatty rib steak, on the bone, seasoned just with sea salt and pepper, black pepper. Either grilled at a decent temperature over charcoal or pan-seared in a mix of not much butter and olive oil, and basted with butter throughout. Finished in the oven just a little bit. Pulled out of the oven just short of its desired temperature, and allowed to rest — super important. No. 1 mistake that everybody makes is they take the steak off the fire, perfectly good steak, and whack right into it and, by doing that, ruin the entire thing. If you just let it sit there for 10 minutes, magical stuff is going on there, important things, if people just let that happen. It’s really impossible, in my view, to improve on that. That is the way God intended us to cook steak."

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