How To Cook Steak - Why You Should Not Pierce The Steak

First, you're going to want to set the steak out to thaw for at least 20 to 30 minutes before you intend to eat it.  Longer is recommended, if possible, but at least set it out for 20 or 30 minutes.

Failing to do this will cause the steak to cook weird, so it is fully cooked on the outside but raw and cold in the center.

Take a couple of dry paper towels, fold them in half and thoroughly pat the steak dry on all sides.  Any extra moisture will only get in the way of the cooking surface and cause the steak to cook less well than it otherwise could have.

Be sure to thoroughly season the steak well with as much rich flavor as possible.  Use a liberal amount of salt and fresh cracked pepper to make sure it's saturated in flavor.  One of my favorite seasonings is Tellicherry which develops a much more flavorful, explosive taste, because it is left on the vine longer. 

Pre-heat the grill to medium-high before you apply your steak to it.  It is recommended by the experts that you use a heavy frying pan as to allow a crust to develop while cooking.

Use a good quality canola oil.  Just put a little bit in the bottom of the pan to coat it and ensure the cook steaks at the best quality possible.

A good quality canola oil that seems to do the job right every time is Pure Wessen.

Once the pan is heated well enough, you can toss your steak in it.  You'll know it's hot enough if you hear it sizzle.

Turn the steak over only ONCE during the entire cooking process.  Let it cook for about 3 to 4 minutes per side.  When you turn it over, use tongs as to not pierce the steak, allowing juices to escape.

After cooking, let the steak sit for 10 to 12 minutes in the pan to let it reabsorb some of it's juices and collect flavor. 

Then you're finished!  Cooking steak like this will lead to some of the best home cooked steak you'll ever taste in your life.  Enjoy.