Chaekkeut Seuteikeu (Sirloin Steak)

Take the 500 g sirloin steak out 20 minutes before cooking and let it lose its chill.

Press both faces and edges dry with paper towels so the surface sears instead of steaming in the pan.

Sprinkle 1.2 teaspoons salt and 0.8 teaspoon black pepper evenly over both sides of the steak.

Press the seasoning onto thicker spots and edges as well, so each bite is seasoned before it hits the hot pan.

Heat a heavy pan over high heat until it is very hot and just beginning to smoke.

Add 1 tablespoon neutral oil, lay in the steak right away, and do not move it while the first crust forms.

Sear the first side over high heat for 2 to 3 minutes, then flip once a deep brown crust has formed.

Cook the second side for another 2 to 3 minutes so the outside sets firmly.

Lower the heat to medium, then add 20 g butter, 12 g crushed garlic, and 2 rosemary sprigs.

Tilt the pan and spoon the foaming butter over the steak for 1 minute without letting the garlic burn.

Move the steak to a cutting board and rest it untouched for 5 minutes so the juices settle back into the meat.

Slice against the grain, finish with a light squeeze from 1/4 lemon, and serve immediately.