I’m a Texas native and while I’m not a Cowboys/country …

Comment on How to Cook a Steak Perfectly Every Time by Kendra.

I’m a Texas native and while I’m not a Cowboys/country music fan, I fit the stereotype when it comes to steak. I’m a self (but mostly others) proclaimed fantastic cook but only sometimes do I get lucky when I attempt to cook a steak. It always comes out overcooked (I like mine medium rare) or not cooked enough and it’s back to the pan. I have a cast iron skillet and that’s what I always use but I am definitely beyond guilty of the “pressing, cutting, wriggling” practice that you mentioned. Now that I know the “cook on one side two minutes, flip, transfer to oven, cook two more minutes, let stand for ten minutes” I feel ready but I’m wondering if this method works with sirloin? I

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.