When it comes to cooking the perfect steak everyone has their own interpretations, you have to be careful to who you listen. Robb Levit shares his own trick The 3-3-2-2 method for perfectly seared steak.
Using a heavy pan over medium heat, adding a little oil. Then lay the steak in the pan—and leave it alone. Cook it for three minutes then flip for another three minutes. Flip again for two minutes, and one final flip on the other side for the last two minutes. Then let it rest for five. And that’s it.
Levitt may have gone to school to pursue a degree in Jazz Performance from the University of Illinois, Champaign-Urbana, but he, fortunately, found his true calling. Levitt worked at Timpone’s, the “best restaurant in Urbana,” before going to Le Titi de Paris in Arlington Heights.
From there he went to the Culinary Institute of America, after which he worked at the Park Avenue Café in Manhattan. When he moved back to Chicago, he worked for Fiddlehead Café, del Toro, North Pond, and 312 Chicago before opening his own restaurant, Mado, which won critical acclaim. Now Levitt runs The Butcher & Larder with the vision of bringing better quality meat from small family farms to the community.
