“Let’s take a New York Strip. First of all, it’s got to come out of the fridge about 15-20 minutes before you cook it. Get it up to room temperature, then very carefully take your pulse [on your wrist]. The touchback—that texture is exactly how it should feel when medium-rare. Get the pan piping hot and don’t put any oil into it until that pan is smoking. Liberally season the meat, rub it with oil, and put that into the pan. Don’t oil the pan; just the marinated steak. Two and a half minutes each side, take it out and let it rest. And don’t cut it until it’s just started to cool down.”