First, dry the steak with a paper towel and let it come to room temperature so it can cook evenly and retain its juices. This will take anywhere from 10-30 minutes depending on the temperature of your kitchen as well as the size of the steak.

Now, season the steak generously on both sides with salt and pepper. Place a cast iron or other heavy-bottomed pan over medium-high heat and add the oil. When you can see the oil ripple as you gently tip the pan to one side, you know the pan is hot enough (do not put the steak into a cold pan). Gently place the steak in the pan and let it sear where it is (resisting the temptation to move it around) for around 3 minutes. If you want to help it along, carefully press down on the steak with the back of a spoon to create more pressure as it’s searing which will create even more caramelization in the flavor-filled crust. Turn the steak over and repeat this process so both sides get a good sear.

At this point, turn the heat to medium and add the butter, lemon, cilantro stems, jalapeno, and garlic. With your spoon, move the steak toward the top of the pan and move the aromatics to the side or on top of the steak. Carefully tip the pan towards you while it’s still over the heat, being careful no butter spills out, and spoon the sizzling butter over the steak, again and again, to finish cooking the steak. This will probably take anywhere from 30 seconds to 2 minutes, depending on the thickness of the steak and how well done you prefer it to be cooked.

You can certainly take the temperature of the steak with a thermometer to find your perfect cook (rare: 125 F. | medium-rare: 130-135 F. | medium: 135-140 F. | medium-well: 140-150 F. | well: 155 F.) by inserting the thermometer into the thickest part of the steak. But I prefer and recommend the poke-with-your-finger method. Not only does it teach you to just know when a steak is done, but I find it to be more accurate during the fast pace reality of cooking. You feel it with your finger, take it off at the perfect time, and boom it’s done and ready for resting.

The Finger Test

The best way I have found to learn the poke method is to use your very own hand as a guide. The first step is to touch your ring finger to your thumb and turn your hand so the palm is facing you. If you press on your hand just below your thumb this will mimic what it feels like when you poke a well-done steak. Move your finger slightly to the left around your thumb and you will feel what a medium-well steak feels like. Keep working your way around your thumb and you will eventually reach what a rare steak feels like. Use this method as long as you need to learn and then the day will come when you’ll know everything you need to know with a single poke of your finger.

Once the steak is cooked to your preferred temperature, transfer the steak and all the aromatics to a shallow bowl (so as not to lose any of the juices) and loosely cover it with foil for 5-10 minutes before serving so the inside juices can redistribute and don’t just spill out once the steak is cut with a knife.