wrote:

Keep the steak in the fridge, under 40 degrees, until you are ready to
cook it. Do NOT let is sit out for more than a few seconds; you will die
of E coli.

E coli does not come from sitting on the counter.

Heat up a cast iron pan. Only after the pan is hot, add some COLD oil.
You need a hot pan and cold oil, or else the steak will adhere to the pan
so hard that you will have to cut it or rip it away.

There is no difference in the effects of oil being added to a hot or cold
pan.

Do NOT put any salt on the steak before cooking it. If you put ANY salt
on it, it will suck out all the juices, and the steak will be as dry as
shoe leather.

When you are ready to flip it, use tongs. Do NOT pierce it with a fork.
If you do, all the juices will run out and the steak will deflate, ending
up like shoe leather.

Neither should you cut it with a knife to examine it for doneness.

Once it is cooked, eat it immediately. Do NOT let it sit or you will die
of E coli.

Wrong. If any e-coli was present and not killed in the cooking process, it
will still be there. Steaks should be allowed to sit or "rest" for 5
minutes or so after cooking so that the juices don't go flooding out as
soon as you cut into it. You may have to worry more about bacteria if you
let it sit there for an hour or two.


Using these simple tips, you will end up with a perfect steak. If you
ignore any of them, your dinner will be ruined.

But you mentioned nothing of making sure that it is cooked no more than
medium rare.