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APRIL FOOLS! (But here's the recipe anyway!)

How to cook a proper steak!

All you need is salt, pepper, an oil with a high smoke point (like Canola), and a nice cut of steak (I like Ribeye). Give it at least 30 minutes outside of a fridge to reach room temperature and season both sides with ample salt and pepper.

Get a cast-iron pan VERY HOT on the stove. You'll need to either put the oil on your steak or in your pan. For a 3/4-inch or 1.5 cm thick steak, cook for 1.5 minutes per side. For steaks thicker than one inch, you are probably better off frying for 30 seconds per side, then putting the pan in a 500-degree oven for 2-3 minutes per side.

Once the cooking is complete, you need to ALLOW THE STEAK TO REST FOR 3 MINUTES before you cut into it, to allow it to absorb the juices.

You can add butter to the pan when the steak is nearly done, to add flavour, but I would not recommend doing so earlier because the butter will burn at high temperature.