Follow the steps below to learn how Jordan himself cooks the perfect steak!

1. Preheat oven to 425 degrees.
2. Season Steaks. This has many options, but we just like to use Kosher salt and black pepper and maybe a little garlic powder. If you are more fancy we feel it takes away from the beef flavor, but you are the cook. You decide.
3. Put a heavy duty skillet on the stove top and lightly coat the bottom with your favorite oil. Butter and/or olive oil works well, if you have an oil with a higher smoke point you can use that. (If you don’t know what this means you probably don’t have and will be just fine with olive oil.) Heat the skillet to a medium high.
4. Once the steaks are seasoned and the skillet is hot it’s time to get EXCITED! Put your Akaushi steak on the skillet. (Remember to try and have your steaks done at the same time - start with the thickest steak and the steaks that are to be cooked the most done first)
   
   Stove Top:
   For strips and ribeyes and any other steak that is about 1-1.5″ thick, cook them about 1.5 min on each side. For filets and steaks 2-3″ thick do about 2-2.5 min each side. If the steak is shaped like a cube you can even do the sides.
   
   Oven Cooking:
   If your skillet is oven safe you can put it directly into your preheated oven. If it’s not, just place the steaks on something that is oven safe with sides (we use a cake pan). Once you get this method down, you can preheat the pan too.
   
   Now this is the tricky part, and if you are like us (spend most of your time doing something other than cooking, you can feel a steak and tell doneness) then keep your watch close by.
   
   For strips and ribeyes and any other steak that is about 1-1.5″ thick, cook them about 8 minutes. For filets and steaks 2-3″ thick, cook for about 10-11 min. These times are for medium rare to medium. Also, you can use an internal thermometer to check the doneness. We recommend a final internal temp of 138 degrees, so you will need to pull the steak around 132. This is our recommended doneness. If you like more or less just add or subtract a minute or two.
   
   This is the most difficult part to get exactly correct. And since you just purchased the best steak money can buy, we hope you get it just right. But the main secret to this method is that it’s a very controlled environment if you are using the same stove and oven each time. So keep track of how you did it and times of each cooking method along the way. Adjust them if your meat is too done or too rare.
5. We do recommend you let the steak rest just a bit before you cut into them. I don’t have an exact time because this is when I get my plates ready, and if you are a steak junkie like us, you might even preheat your plates, just be careful they are oven/microwave safe. If we were to give it a time, we would say 3-4 minutes.
6. Final step: Enjoy your perfect steak!