How to cook a steak
Do not be scared about cooking steak on the big night. If you follow the simple rules, it would be easy. Let the pan get nice and hot. If there's no heat in the pan, there's no color. There's no color; there's no flavor.
The steak has relaxed at room temperature; therefore, it will cook quicker and it won't be stone-cold in the center.
Ok. The pan's nice and hot. Oil in. Now, that's groundnut oil. We call it a neutral oil, not too strong.
Pan, just starting to smoke, a little shake, and bang, in the center. Push it down.
We'll cook it two and half minutes for each side. But it's really important we don't keep on turning the steak. We only turn it once. Once on each side and then more importantly, on its back, to cook that white creamy fat.
Now, she's ready for turning. Look, turn it over. Look at the color. That is beautiful.
I want to cook my steak rare, so by touching the steak, on the same feedback, as it is on the inside of my thumb. That's rare. As it starts to cook, it gets a lot firmer. Medium is there: semi-firm with a slim resistance. Well-done is there. Rare.
Now, it's about one and a half minutes from coming out. Butter! And this keeps it a really nice nut-brown finish. Tilt the pan toward you, and just baste the steak over. Before it comes out, get your tongs, and turn the steak on its back. And just finely cook that little bit of fat there on the side. There! Look at that baby!
Out, on... (Put) On a little bit of butter on the top. Leave it to rest. Once it's rested, onto the board. And don't slice it too thin. The thinner you slice, the colder it gets. An angle, there.
Over. And look, that...is...a beautiful...sirloin steak...cooked pink. Hmm... My goodness!