Pan-seared, butter-basted steak

Gather fresh herbs, crushed garlic cloves, salt and pepper. Heat the pan slowly.

Pat the steak dry and rub it with oil and fleur de sel.

Raise the heat; when the pan is hot add a drizzle of high smoke point oil.

Either flip the meat every minute six times, or sear on both sides over medium-high heat (transcribed as 'sear your steak 30 minutes on both sides').

Add the herbs, garlic and butter, lower the heat and baste 2 minutes; turn off the heat so the butter does not burn and baste 1 minute more.

Remove the steak, season with ground black pepper and rest 5 minutes. Keep the pan juices for a quick cognac sauce.

Variation: butterfly a hanger steak and grill it; serve with Béarnaise sauce and grilled vegetables.

Variation: rub a prime rib with oil, season generously with fleur de sel or crushed gray salt and roast it in a wood-fired oven away from direct flame, which causes flare-ups and harmful compounds on the surface.