For a lot of people, the idea of cooking a steak can be daunting. I have found that it is one of the most foolproof foods you can cook. Not only is steak extremely healthy in moderation, but it is also incredibly versatile. Whether you have a nice hearty steak and eggs breakfast for the weekend, steak slices with a salad for your weekly meal prep, or the perfect main course for a steak dinner with sides of mashed potatoes, asparagus, or any other veggie.

Ingredients

Your choice of steak: I prefer any type of filet, and I use the width of my two fingers as the thickness of the steak 

Salt to taste (coarse) 

Whole Peppercorn 

The Method

For my steak recipe, I believe less is more. Make sure to leave your steak out at least 30 minutes to an hour before cooking. This is to ensure that the steak cooks evenly because the cold meat isn't going into pan with high heat.   

Pour oil into a pan, what I do is use a paper towel to evenly coat the pan (try to use a cast iron skillet, but stainless steel or nonstick also works). 

While waiting for the pan to heat up, put the coarse sea salt on the steak, pound as much peppercorn as you want and sprinkle it on the steak.  

When the pan is hot enough, put the steak in. Make sure the fire or burner is on medium high heat. When the heat is high, it will give a good sear/crust on the steak to ensure the steak doesn't dry out.  

Once you start to see the steak shrink, that is usually when I flip it to the other side. I have read other recipes and seen videos where people say not to flip it more than 2 or 3 times. I feel that is somewhat not true to ensure a moist steak. I flip it as many times to ensure that the steak is a perfect medium rare to medium. After about 4 minutes the steak should be the perfect doneness for me.  

Take it off the skillet and place it on a wooden cutting board. I usually wait about 15 minutes to cut it so it can continue cooking to the perfect doneness and to ensure that the steak is perfectly juicy.  Enjoy!