So I got the tip and then I went to the site and then i realized it’s the Encore/lightening storm photographer guy!  And that he’s a true Renaissance man because he also can COOK A STEAK.  Like really COOK A STEAK.  It’s this sort of convoluted method - but in a good way - that seems to be totally working for him and well, I am not one to argue.  I’m too busy applauding that he cares enough to get it right.

How not to fry a steak.

This is not a complicated process, but it works for me, and it’s fairly tailored to my preferences. I like steak very rare, but I’ve never been a big fan of cold meat. I like my steak as rare as possible while still warm in the middle, basically. (This depends on the quality of the meat, though — I’m not as picky about this with filet mignon, for example.) So, to accomplish this, I do a few things. First, …

I believe that in cooking, it’s all about the quality of ingredients and having execution prowess.  But the magic is always in the details…

I suggest that you click through to hear the bloody ones.