Cook Restaurant-Quality Steak

# Cook Restaurant-Quality Steak **Best model:** GPT-4o **Category:** Food & Cooking **Tags:** cooking, steak, technique, meat ## Description Master pan-seared steak with proper seasoning, temperature, and resting. ## Prompt Cook [CUT] steak to [DONENESS]. Thickness: [INCHES]. Include: 1. SELECTION: Grade, marbling, color, thickness. 2. PREP: Room temp, pat dry, salt timing (40 min before or right before). 3. SEASONING: Salt, pepper, compound butter, herb options. 4. PAN: Cast iron vs stainless, preheat, oil smoke point. 5. SEAR: Time per side, flip frequency, crust development. 6. BUTTER BASTE: Garlic, thyme, rosemary, spoon technique. 7. TEMPERATURE: Internal temps for rare, med-rare, medium, well. 8. RESTING: Why, how long, tenting. 9. SLICING: Against the grain, angle, presentation. 10. SAUCES: Pan sauce, chimichurri, peppercorn. 11. SIDES: Timing so everything finishes together. Common mistakes and fixes.