Steak: Precision and Patience

Daily writing prompt

What food would you say is your specialty?

View all responses

Cooking steak is all about heat control and timing. My specialty is a medium-rare ribeye seared to perfection. The secret lies in two steps: seasoning generously with salt and pepper, then using the reverse-sear method. Slow-roast the steak until it’s nearly done, then finish it on a blazing-hot skillet for that irresistible crust. Resting the meat afterward is crucial—it redistributes the juices and keeps every bite tender. Pair it with a simple garlic butter, and you’ve got a restaurant-quality meal at home.