The Perfect Steak

As a parting present, my dad gave me a small package which could contain only one thing: two perfect pieces of tenderloin. He knows how to get his hands on truly magnificent beef, and tenderloin is the most majestuous of magnificent beef.

I don't like to brag, but I know how to make the most majestuous of magnificent beef taste like heaven. Take them out of the fridge just a couple of hours before you start cooking. Put a bit of salt and pepper on them (salt is a bit controversial because it dehydrates the meat, but it does so only on the surface so the meat gets browner and crispier). Heat up butter in a large enough frying pan and add a bit of (olive)oil when the butter is brown. Put the beef in and let it stay for a while - fight the urge to move it around to soon! The proteins will stick to the pan if you do and the steak won't be crispy and brown. Don't move or turn it untill the steak separates from the bottom itself.

Bake the steaks for 2 to 4 minutes on each side (depends on the size of the steak and how red you want it). Leave them on a surface which doesn't cool them down but doesn't warm them up either - a wooden cutting board will do- for a couple of minutes. Cut the steaks across the grain. Truly good beef doesn't need sauce - add a bit of salt and some herbs or spices if you like. I like a bit of nutmeg, mace and black pepper, but if you use an oven to cook the steaks through, rosemary is a great smelling and tasting alternative.