Ill douche it up, but you asked for the perfect steak, not a soso hillbilly would totally eat it cause hes hungry steak.
1 Preparation
Buy vacuum sealer, precision cooker, your favourite wagyu prime cut.
Wagyu beef roughly translates to "japanese beef" and is the closest you get to kobe beef without actually visiting kobe. Real kobe beef never leaves japan. doesnt matter what your favourite restaurant manager/wholesaler claims.
2. Vacuum the meat, "cook" at about 58°C (136.4°F) til it beeps. Thats the exact temperature you want to be at for a medium rare steak. Adjust for medium, say 62°C. If you want it well done, thats entirely your fault. Just ramp it up to 300° and watch your steak turn to bricks.
3. Take your meat out. It will be brown and sluggish and thats perfect. Salt it. Not stupidly retarded amounts. Just twist the salt thing twice per side.
4. You want to have a pre heated skillet at exactly 153°C, but anywhere between 140 and 165 will do. Higher and caramelization will turn your steak bitter, loewr and theres no Maillard reaction. Thats what makes your steak brown and crusty. In laymans terms, sugars and amino acids (proteins) mix.
Drop a chunk of butter into it. At these temperatures, your butter wont immediately burn, but dont fool around for 15 minutes. Herbs are losers choice but since youve just talked about drowning your steak in salt, chances are you know shit about them. Go to a real market and buy fresh basil and thyme, for example, for a mediterranean kind of taste. This is the stage to be creative. Dont hack them, just drop the whole thing into the butter and let that sit for a minute or two. Not longer.
Put the steak in. 2 minutes per side. No more, no less. Why? Cause thats the time it takes for the reaction to happen. If youre bored, take a spoon and repeatedly drop the butter onto your steak but dont mess up the time. No edges bullshit. Edges are fine the way they are.
Take the steak out of the pan, wrap it in aluminum foil for 5 minutes. 10 are better. Slice and pepper the insides. Not the crust.
5. Dishes
5.1 Sauce
5.2 beurre noir
This is the highend version of dropping a large chunk butter on your steak (which is, tbh, just lots of disgusting). Chances are you wont be able to prepare a beurre noir/noisette/any kind of stage of it because thats traditional french cuisine and quite difficult even for apprentice cooks. I fail 85% of the time. Dont try if you dont know someone who can teach you.
5.2 Red wine (sauce)
The reason you drink red wine with red meat and white wine with white meat isbecause thats whats in the sauce and drinking a different wine would cause dissonance.
Dice 1 large onion. The taste of an onion is difficult to tag a name on, but lets just say it was sour. The sourer the better. The reason for that is because the sourness is really long strands of carbs. Cooking it will break those strands up and turn them into sugar.
The trick to dicing an onion not making you cry is using a sharp knife and then actually slicing instead of pressing down like a retard. Youll see white foam on the edgeo f your knife. Thats what spurts into your eyes if you hack like a tard.
Heat a pan to about 150°C. See a pattern? Caramelization starts at about 180°. Caramelization is what happens immediately before burning sugar. Unless youre paying attention, heating anything to more than 180°C will turn the sugar black and make your stuff taste like shit. 150 is more than enough. 180 is what most people cook at. Quit that habit.
Apply cooking oil. Wait for a minute. Throw the onion in. When the onion turns glassy (it loses its whiteness), apply your favourite fond. 200ml is plenty.
This is the base of every good sauce youve ever had. You can replace fond with gravy but i wouldnt do that. Mostly because you dont know what gravy really is.
Now comes the taste. If youve used herbs for your steak, you could use those same herbs and drop into your sauce.
Remember that bag your steak cooked in? Theres some disgusting fluids in there. Drop these into the sauce.
Stir and let it simmer for a while. 5 minutes are good but whats it. If it bubbles a lot, reduce the heat. If it doesnt bubble, increase the heat. Now youre cooking.
Grab your salt and pepper and apply them til it tastes well. Now, put the wine in. About 200ml is, again, more than enough. Let it bubble once. If it doesnt smell awesome, get rid of your sauce and try again. Reduce the heat til it does almost not bubble and reduce (just wait) til its really sticky. This means you taste all the time. By now, the taste should make you go nuts.
5.3 Other crap
no other crap. You will want to have some bread to soak in the sauce once the meat is gone and you just realize you have way too much sauce but its too awesome to throw away.
6. Serve
If you serve your meat sliced, dont put the fuckin sauce on it. put it somewhere else. sauce never touches the red until right before you shove it in your mouth.
Have aglass of wine from the bottle you used for the sauce.
7. Eat
8. Realize you just spent 100 bucks on a piece of meat but all the taste was in the sauce. All the meat did was being a bit mushy. Awesome, obviously, but a bit bland compared to what real cooking skills can do for your tastebuds.
9. Haters gonna ketchup
