Cooking a steak in water does not sound appetizing at all, but surprisingly this method yields one amazing piece of protein.

Steak itself is a tricky beast to tame. I can still remember my first encounter tackling this piece of meat. Fresh out of the dorms in college I started cooking for myself in my apartment. I mastered the art of stir frying chicken and broccoli passed down by my mother, but unfortunately that was the only skill I learned before I was left to fend for myself. Luckily my dad, the grill master, loves a juicy steak and packed me a Costco supply of steaks frozen for my convenience and to mix it up my meals a little. I took one slab of meat out, thawed it for a few hours, and called my dad for instructions to reassure myself that everything would be fine. "Salt and Pepper. Cook on one side for 4 minutes. Flip. Cook for 4 more minutes. A splash of soy sauce." And there you have it, the Chan Family secret for a perfect steak. Little did I know that there was more to it than that.