CreatripTeam

Chef Kim Gwang-joong (20 years’ experience) shares a simple 5-step method—4S+1R—for reliably cooking steak at home. 1) Sorting: choose a cut and thickness that match your taste and skill; thinner cuts are easier for beginners and high-heat searing helps thin steaks cook through. 2) Shaping: reshape vacuum-packed steaks and align the grain (결) so the meat cooks evenly and holds its shape. 3) Seasoning: balance is key—salt and pepper are basic; for quick high-heat grilling add a little paprika or garlic powder, but avoid overpowering good beef. 4) Searing: both hot-pan single-sear and lower-heat frequent-flip methods work—aim to build Maillard browning without overcooking; frequent flipping can help novices. 5) Resting: let the steak rest (about half the cooking time, adjusted for thickness) so juices redistribute; tent with foil if desired. Chef emphasizes there’s no single correct recipe—timing, sound, smell and feel guide success.