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1 Remove The Steak From The Refrigerator A Half Hour Before Cooking. Cut Away Any Tough Connective Tissue On The Surface Of The Steak. Using The Tip Of A Sharp Knife, Poke Small Cuts Into The Meat, Almost All The Way Through. The Cuts Should Be At An Angle, In The Direction Of The Grain Of The Meat As The Knife Tip Is Going In. The Cuts Should Be About An Inch Apart From Each Other. Turn The Steak Over And Repeat The Cuts On The Other Side. Make Sure That The Cuts You Are Making On This Side Are Parallel With The Cuts You Made On The Other Side, Otherwise You May Cut Across An Existing Cut, And End Up Poking A Hole Through The Meat. 2 Sprinkle One Side Of The Steak With Dry Mustard. (You Can Use Regular Mustard If You Don'T Have Any Dry Mustard.) Sprinkle The Steak With Freshly Ground Pepper. Rub A Tablespoon Of Butter All Over The Side Of The Steak. Turn The Steak Over And Repeat With The Dry Mustard, Pepper, And Butter. 3 Heat A Large Cast Iron Frying Pan On High Heat. Sprinkle Both Side Of The Steak With Salt (Unless You Have Used Salted Butter, Then You Can Skip The Salt.) Place Steak In Hot Pan. Let Sear For 2 To 3 Minutes Until Well Browned. Use Tongs To Lift Up To See If Nicely Browned. If So, Flip To The Other Side And Let Sear For 2 To 3 Minutes. Remove The Pan From The Heat And Let The Steak Continue To Cook For 5 To 10 Minutes In The Residual Heat Of The Pan (Assuming You Are Using Cast Iron, If Not, Lower The Heat To Low). 4 Use Your Fingertips To Check For Doneness Or Insert A Meat Thermometer Into The Thickest Part Of The Steak - 120
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