Adam Wojtow

Title: Founder and CEO

Location: Jelenia Góra, Poland

Expertise: Steak recipe development and testing, step-by-step cooking guides, food science, and steak/beef knowledge

About Adam Wojtow

I'm Adam Wojtow, the founder of Steak Advisor, established in 2020 (formerly Steak Revolution). This site is my personal project, where I share everything I've learned about cooking steaks at home through extensive testing, practice, and research. From developing recipes to testing popular cooking tips and separating fact from myth, my goal is always the same: finding smarter, better ways to cook steak.

Everything you see on this website is my work. I create the recipes, conduct case studies/experiments to confirm or debunk popular steak-cooking theories, and share insights with one goal in mind: helping people cook steak more effectively. I'm also the food photographer, writer, and designer behind Steak Advisor, responsible for both the content you read and the experience you have on the site.

My Journey With Steak Advisor

Steak Advisor grew out of my own early struggles with cooking steak at home. When I first started, my results were inconsistent - sometimes the crust was right, sometimes the inside was overcooked, and sometimes I had no idea what went wrong. Instead of guessing, I began reading, testing, and experimenting with different cuts, cooking methods, temperatures, and common steak-cooking advice to understand what actually worked in a home kitchen.

What started as trial and error slowly turned into a serious interest in steak cooking and recipe testing. That's what led me to create Steak Advisor, a steak-focused blog where I could document my experiments, share what I was learning, and help other home cooks avoid the same mistakes I made early on.

My Favorite Steak Cooking Techniques

I like cooking steaks in a pan. It’s quick, simple, and one of the most effective ways to get consistently great results once you’ve mastered the technique, especially with thicker cuts. You don’t need any fancy tools, just a pan, a good cut of beef, and a few basic ingredients, and you’ll end up with a beautifully browned crust and a juicy center every time. Of course, there are other great techniques too. I like combining pan-searing with sous vide or the oven, but cooking a steak start-to-finish in the pan is still one of my favorites.

When I have more time and the weather is good, I also enjoy grilling. It’s a different experience altogether, not better or worse than pan-searing, simply a different approach to cooking steak.