3-3-2-2-Method-Steak

Rob Levitt is a butcher from Chicago who runs a shop called The Butcher & Larder. Unsurprisingly, he knows a thing or two about cooking cuts of meat. He shared a nifty little trick with The Takeout that can help you achieve perfection every time you slap a raw steak down on a cast iron pan. He calls it the 3-3-2-2 method and, frankly, it makes us want to grab a few New York strips on the way home from the office today to try it out. It’s fairly simple, too. All you do is heat your pan over medium heat and add some oil. Since we normally set our burner on high, we’re already learning something. Then you lay your cut of meat down and leave it undisturbed for three minutes. (That’s the first “3,” if you’re playing along.) After that, flip the steak over and do the same for three minutes on the other side. You probably can figure the rest out on your own. Flip again and leave for two minutes, and follow that with the same on the other side. Pull the steak and let it rest for five minutes before you devour it. 

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