To prepare a delicious juicy steak, you need two things – good meat and knowledge of a dozen nuances. We share the secrets of how to fry the most perfect steak.

1. The steak should be no thinner than 2.5 cm. If you are preparing steaks from the tenderloin (filet mignon), cut it into pieces at least 5 cm thick.
2. Before frying the steak, let the meat stand at room temperature for 1-2 hours. This will make it much easier for you to control the process and the degree of roasting.
3. To grill the steaks, use a cast-iron ribbed grill pan that you heat until a light haze appears. Do not add oil to the pan to avoid smoke in the kitchen.
4. The surface of the steaks must be perfectly dry. Use paper towels to dry the meat. And do not try to wash the steaks, you can only wipe them off.
5. Just before placing the steaks in the pan, season them with salt and pepper on both sides and then begin to fry. Do not put more than two steaks in one pan, otherwise, the temperature inside the pan will drop sharply, and the meat will begin to stew in its own juice instead of frying, forming a golden-brown crust that reliably keeps all the meat juices inside the steak.
6. Fry the steaks for 1.5-2.5 minutes on each side. If you want a nice mesh on each side, fry it for 1.5 minutes in a grooved grill pan, then turn it clockwise 90 degrees, fry for another 30-45 seconds, and then turn it over to the other side.
7. Use tongs to turn the steaks only, and never with a fork, so that the juice does not leak out.
8. Before flipping the steak to the other side, make sure that the first side is sufficiently browned and the steak is nicely colored. If the meat does not lag behind the pan, then the crust has not yet formed, and you need to give the steak some more time.
9. When the steaks are fried on both sides, place them in a baking container, cover the container with foil, and place in an oven preheated to 190 degrees for 10-12 minutes (filet mignon 5 cm thick) or 7-8 minutes (ribeye/sirloin steaks). If you want more pronounced frying, you can for all 15 and 10 minutes, respectively.
10. After this time, remove the steaks from the oven and, without removing the foil, let them “rest” for a minute, then boldly serve.