Want steak with a gorgeous crust every time? Here are my non-negotiables.
- Store red meat uncovered in the fridge for at least a couple of hours. It dries the surface so you get far better caramelisation.
- Salt well in advance, even overnight, but only salt. Pepper burns in the pan, so add it afterwards.
- Use kosher salt. The shape of the crystal clings to meat instead of rolling off.
- Cook from room temperature. Take it out of the fridge about an hour before.
- Oil the steak, not the pan. My fat of choice is duck fat.
- Use a cast iron pan, which is incredible for heat transfer, and if there’s a fat edge, cook that side first.