The guide to cooking a perfect steak.
Hot pan.
The secret here is to make sure that we literally sear the steak and not boil it.
Season it first...beautifully done.
Get some nice, large grains of pepper so you got a nice bit of heat.
Mop up all that seasoning and sort of push in.
The foremost important part is to make sure you take them out of the fridge
20 minutes before you actually start cooking them.
Cooking a steak that's stone cold in the center,
you're going to have to overcook it on the outside.
Pan has just started smoking.
A touch of oil in, all that around
and then just lay the steaks away, always away from me
and let the pan do the work.
That's the kind of noise you want to hear in the pan every time...that nice sear.
Again, a pair of tongs. Turn it over, very carefully.
Literally 30 seconds into the pan, you can see the color... beautiful.
That layer of fat on the back of the sirloin,
we're going to render that down as well.
That's it there.
So, hit that into the pan. Use the pan to your advantage.
Tilt the pan that all that hot fat, olive oil run down the back,
and it starts to sear the steak even better.
We're going to put a little bit of garlic in.
Nice little flavor to the steaks.
Doesn't need to be peeled, just lightly crush
and then making some really nice flavor to the steak.
Turning every minute to get that nice, even color.
If you're turning your steaks every minute, it starts to cook evenly.
A little bit of thyme... It's really nice to get that nice, fragrant scent of thyme.
And a touch more.
I quite like my steaks rare.
So, rare is here, opposite of the palm, at the top.
Medium is there, and well done is at the top of your wrist.
Now, I'm going to start off with my butter...good old knobs of butter.
This is where the steaks starts to take on a completely different flavor.
Tilt the pan, then just baste the steaks.
So that fried thyme, that garlic...nothing's burning.
That's why we started off with olive oil.
For the garlic, we sort of brush the garlic over.
Off with gas.
Take them out.
Beautiful.
Let them rest.
And off.
Then from there, slice.
Rare, going on to medium rare.
Hmm...Delicious.