Intro:
There's a certain anxiety and thrill in the air when you decide to step into the world of cooking, especially when that journey involves tackling the art of grilling the perfect steak. As a novice in the kitchen, the prospect of preparing a juicy, succulent steak can be both exciting and stressful. In this blog, I recount my culinary adventure, from selecting the cut to savoring the final result of my very first steak.

Choosing the Cut:
The journey begins at my local grocery store. The abundant options can be overwhelming for a beginner, especially for me because I rarely eat beef. It is also quite difficult for me to get beef in my area's wet market, but I decided to start with a Block Meat. Its marbling is not terrible, and the manageable size was ideal for my first attempt. Just in case if I mess up, I don't destroy a good piece of meat.

Preparation:
Back home, I laid out my ingredients(listed at the end of my blog). Simple, yet the foundation for a delectable dish. I let the steak reach room temperature to ensure even cooking and generously seasoned it with salt & pepper. From my research before cooking, the steak only retains 70% of the flavour after it touch the pan. The anticipation was building.

The Searing and Cooking:
I heat up my cast iron skillet and drizzle a touch of olive oil. Then, I carefully laid the steak on the pan. The sizzling sound as the meat touch the pan was satisfying. I added some garlic and thyme 1.30(minutes) in. Patience became my ally as I flip each side at the same time to cook it evenly. The aroma wafting through the kitchen was nothing short of intoxicating.

The Basing ritual:
As the steak is almost done cooking, I added in some butter, turned it to low heat and started basing the steak. I learned that basing the steak is showering the steak with the flavours of butter, thyme and garlic.

The Moment of Truth:
With a sense of accomplishment, I transferred the steak to my plate and let it rest for 15 minutes. This crucial step allowed the juices to redistribute and contain inside the meat, ensuring a moist and flavorful bite. The temptation to dive in was strong, but the reward of patience was about to unfold.

Result:
WUALA!

I was aiming for medium rare, but I guess my nervousness during cooking got to me and I let the steak cook slightly too long(4 minutes) and now it's medium.

Sides:
I've chosen mash potatoes as my sides as it is the easiest to make and delicious. After boiling them soft, I added butter, some milk, salt & pepper and some nutmeg. Simple and delicious.

Closing Thoughts:
Making my first steak was more than a culinary experiment; it was a journey of discovery. From selecting the cut to mastering the sear, each step taught me something new about the art of cooking. Although I didn't fulfil my goal to make it medium rare, I couldn't help but feel a sense of pride. My first steak was not just a meal; it was a testament to the joy of learning and the satisfaction that comes from creating something delicious with your own hands.