Wanna know where a steak comes from? My dog shabu will demonstrate. Here's my complete guide to steaks: https://www.seriouseats.com/2012/12/t...

Remember: eat your steak the way you want it, not what someone else tells you you should want. And FFS, if anyone starts giving you grief about preferring your steak medium or even welldone, just block them out of your life or at least out of your dinner. It's your steak, cook it as much or as little as you want.

Personally, I find that the higher the fat content, the more welldone I like it (maxing out at about medrare to medium for a really fatty ribeye or wagyu).

I just went with a traditional butterbasted technique for this one, rather than the reverse sear, a technique I developed for Cook's Illustrated in 2006. If you want to know more about that method, here's a guide: https://www.seriouseats.com/2017/03/h...

And here's my guide to steak myths that need busting: https://www.seriouseats.com/2013/06/t...

And here's my guide to the Hot Fat Flash, my favorite way to finish a steak before serving: https://www.seriouseats.com/2017/03/t...

And here's a nonvideo version of this butterbasting technique: https://www.seriouseats.com/recipes/2...

PLEASE READ!

The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.

My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.

If you would like to donate to our free meal fund, head to https://www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.

If you would like to make a monthly recurring donation of any size, head to my Patreon account at   / kenjilopezalt  . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.

Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: https://www.seriouseats.com/2020/03/f...