To cook a perfect steak, always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there’s good, flavorful fat in the pan for the rest of the cooking. Choose a steak with a layer of fat on one side, such as ribeye or sirloin. Put the steak fat-side down in a hot pan, holding it with tongs. Once the fat is rendered, lay the steak flat in the pan and cook on both sides.
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