How to cook the perfect steak

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Square image of Four steaks on a wooden board, sliced open and piled on top of each other to show varying amounts of doneness. There is a label for each doneness level.

📋 What do we need? Let's start with the steak of course. I recommend a good quality thick (2-2.5cm cm thick) ribeye or sirloin steak with some fat running through it. Ribeye tends to have a chunk of fat in the middle and some smaller veins of fat (see image above). Sirloin just tends to...

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