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The guide to cooking a perfect steak.

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Hot pan.

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The secret here is to make sure that [br]we literally sear the steak and not boil it.

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Season it first...beautifully done.

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Get some nice, large grains of pepper [br]so you got a nice bit of heat.

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Mop up all that seasoning[br]and sort of push in.

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The foremost important part is to make sure [br]you take them out of the fridge

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20 minutes before you [br]actually start cooking them.

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Cooking a steak that's [br]stone cold in the center,

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you're going to have [br]to overcook it on the outside.

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Pan has just started smoking.

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A touch of oil in, all that around

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and then just lay the steaks away, [br]always away from me

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and let the pan do the work.

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That's the kind of noise you want to hear [br]in the pan every time...that nice sear.

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Again, a pair of tongs. [br]Turn it over, very carefully.

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Literally 30 seconds into the pan, [br]you can see the color... beautiful.

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That layer of fat on the back of the sirloin,

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we're going to render that down as well.

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That's it there.

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So, hit that into the pan. [br]Use the pan to your advantage.

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Tilt the pan that all that hot fat,[br]olive oil run down the back,

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and it starts to sear the steak[br]even better.

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We're going to put a little bit of garlic in.

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Nice little flavor to the steaks.

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Doesn't need to be peeled, [br]just lightly crush

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and then making some really [br]nice flavor to the steak.

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Turning every minute to get [br]that nice, even color.

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If you're turning your steaks every minute, [br]it starts to cook evenly.

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A little bit of thyme... It's really nice to get [br]that nice, fragrant scent of thyme.

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And a touch more.

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I quite like my steaks rare.

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So, rare is here, opposite [br]of the palm, at the top.

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Medium is there, and well done [br]is at the top of your wrist.

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Now, I'm going to start off with [br]my butter...good old knobs of butter.

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This is where the steaks starts [br]to take on a completely different flavor.

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Tilt the pan, then just baste the steaks.

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So that fried thyme, [br]that garlic...nothing's burning.

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That's why we started off [br]with olive oil.

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For the garlic, we sort of [br]brush the garlic over.

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Off with gas.

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Take them out.

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Beautiful.

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Let them rest.

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And off.

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Then from there, slice.

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Rare, going on to medium rare.

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Hmm...Delicious.