I’m glad to hear my tricks have helped you cook a better steak 🙂

You can use many of the same tricks for chicken, they dry aging part I’d steer clear of, thugh 😛 Chicken needs to be as fresh as can be. I also would not recommend cooking chicken medium-rare 😉

Chicken – breasts especially, to remain juicy, needs more gentle heat, though. So what I would do was to start the pan at the same temperature as with steaks, sear the chicken on one side for a couple of minutes, then turn it and at the same time turn the heat down to low. Let the chicken sear for another few minutes and then cook over low heat, turning frequently till done.

The butter, thyme and garlic trick works wonders here, too. I can’t really give you a cooking time as it depends on the piece of chicken, and you’ll need to experiment, but don’t worry, with the heat down it won’t overcook too easily. When done, chicken needs to be pretty firm to the touch when poked and have a core temperature of about 68-70. A slight pinkish hue at the center when cut into right off the pan is OK, but juices must run clear, if rested for but a few minutes after cooking, the pinkness will disappear and it will perfectly cooked.