Tips on Making the Perfect Steak

The following blog is not censored for your socially-appropriate enjoyment. It may not be suitable for all audiences:

The thing I love about cooking is that you can sit in your own kitchen and scream, "I AM THE SHIT!"

I just made a steakhouse-worthy steak! I just made some kick-ass croutons for my embarrassingly large salad that I will eat by myself! I just concocted a cocktail from heaven! I am bragging up a storm about my own cooking, but I'm ALLOWED! It's MY kitchen! And it's MY food!

I LOVE TO COOK!!!

Want to make the perfect steak? Here's what I do:

Step 1: Liberally salt a 1-inch thick (or thicker) steak on both sides with kosher salt and let rest at LEAST 30 minutes on the counter (here's when I prep a veggie and salad).

Step 2: Heat a cast iron skillet until super hot. Pat steak dry with paper towels on both sides. Add a tablespoon of butter or olive oil to skillet.

Step 3: Cook steak 4 minutes per side. Remove steak from skillet to your dinner plate and tent with foil to rest for at least 5 minutes.

Optional Step 4: If you feel like sautéing some mushrooms, turn the heat down, melt a tablespoon or two of butter in the same skillet, then toss in several handfuls of sliced mushrooms and cook for 5 minutes, allowing them to get nice and browned.

All steak recipe credit goes to Chef Reiton, who so graciously passed on his secret recipe for the advancement of beef: Cows. They're what's for dinner.