Cooking a steak is never easy because you can't really see what's going on inside. That's why @anovaculinary makes life easy for noobcooks like me by making it so easy to achieve the red-pink medium rare consistency in our steaks.

I will usually finish the steak off in a pan. But a grill torch will work just as well except that the caramelised layer tends to be a lot thinner.

Last but not least, the steak is paired with some pommes aligot. In terms of flavours, it was great (seasoning the water with garlic works wonders!) but I didn't manage to get the stretch factor even though I added loads of mozzarella cheese. Anybody has any idea on what cheese can be used?