93% of People Cook Steak Wrong! Try These Mexican Tricks for the Perfect Steak

Get La Cocina de Bertha, every recipe in this kitchen written down (372 pages): https://berthascookbook.com Mija, ninety-three out of every hundred people cook a steak wrong, and I am sorry, but you probably do too. Today, the most perfect steak of your life on one cast iron pan: thirteen tricks, the flipping rule I have to correct myself on, the butter finish my family always asks about, and the green salsa I promised you, with the husk you have to peel. ⭐ WHAT YOU NEED • 1 thick steak, two fingers thick (about 1 1/2 inches): ribeye, New York strip, or a thick sirloin. Ask for the ribeye end with the biggest cap. • Coarse salt and black pepper • A little high-heat oil • 1/2 stick butter, 3 smashed garlic cloves, a splash of salsa inglesa (Worcestershire) • A cast iron pan and an instant read thermometer • Warm tortillas For the salsa verde (book pages 122 to 123): 8 to 10 tomatillos, 2 serranos, 1 garlic clove, a little raw onion, cilantro, salt ⭐ THE 13 TRICKS 1. Two fingers thick. Lo barato sale caro. A thick cut wants a different method than carne asada. 2. Dry it. Salt it the night before and leave it UNCOVERED in the refrigerator. Forgot? Blot it very dry. 3. Season with courage: salt and pepper on both sides AND the edges. Let it sit while the pan heats (salt travels deep, book page 195). 4. Warm the cast iron on medium 5 minutes, then high right before. First wisp of smoke = ready. Thin film of oil, lay it away from you. 5. Press it flat for a few seconds so the whole face touches the iron. 6. FLIP EVERY 30 TO 45 SECONDS, the whole cook. (In my carne asada video I said flip once. That is right for thin skirt steak, not for a thick steak.) No gray ring. 7. Move it to a FRESH hot spot before every flip. 8. Thermometer from the side, 2 or 3 spots. Color is a liar (page 192). Safe number for a whole steak: 145°F with a 3 minute rest, and it is still pink. Why a steak can be pink and ground beef cannot: page 193. 9. Ask for the ribeye end with the biggest cap, the most tender bite on the animal. 10. The finish: heat low, butter, garlic, salsa inglesa. Drag the steak through it and spoon it over. 11. Rest 5 minutes, on a rack if you have one. Pour the pan butter over. 12. Slice it thin across the grain on a board with tortillas. Donde come uno, comen dos. One good steak feeds four (page 205). 13. Salsa verde: husk and rinse the tomatillos, simmer with the serranos only until olive green, 8 to 10 minutes. Do NOT let them burst (page 123). Blend with garlic, onion, cilantro, salt. THE HONEST WORDS: • No crust → the steak was wet or the pan was not hot. • Smoke everywhere → butter went in at the start. Butter only in the last minute. • Still a gray ring → you flipped too slowly, or the steak was much thicker than two fingers. • Salsa too sour → one small pinch of sugar. And the cast iron after, with butter and crust baked on? That is the other half of my life: 🧼 Clean The Mexican Way → [link to cleaning channel] If your steaks came out gray all these years, it was never because you were careless. Nobody stood next to you at the stove and showed you. Tell me in the comments who in your family still orders it well done. I read every one.