Most People Cook Steak Wrong — 12 French Secrets for a Perfect Sear Every Time

Your steak steams instead of searing, turns gray, and comes out tough on one side and raw on the other — and it was never your fault. Here are the French secrets to a perfect steak, every single time. In this video I share every French secret for cooking steak at home, counting down to the one that changes everything. Why the fat you start with is not the fat you finish with. The one thing you must never do while the steak is in the pan. The basting technique every French bistro uses but nobody teaches you. And the final secret — le repos — that happens after the steak has already left the heat. No fancy skills, no special equipment, no expensive cuts — just a few simple things done in the right order, the way I have cooked in my own kitchen for more than fifty years. Golden and crackling on the outside, pink and juicy within, with a two-minute pan sauce that tastes like the finest bistro in Paris.