Right, 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 we 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 gonna have to overcook it on the outside.
Pan's just started smoking. A touch of oil in, all that around. And then just lay the steaks away—always away from you. And let the pan do the work. That's the kind of noise you wanna hear in the pan every time...that nice sear.
Again, a pair of tongs. Turn it over, very carefully. Literally 30 seconds in the pan, you can see the color... beautiful. That layer of fat on the back of the sirloin, we wanna render that down as well. That's it there. So, hit that into the pan. Use the pan to your advantage. Tilt the pan till all that hot, fat olive oil run down the back, and it starts to sear the steak even better. And you put a little bit of garlic in—add a little flavor to the steaks. Doesn't need to be peeled—you just lightly crush them in. I think it's a really nice flavor to the steak.
Turning every minute to get that nice, even color. And 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 the palm, at the top. Medium is there, and well-done is at the top of your wrist. And now, I'm gonna start off with my butter...good old knobs of butter. And this is where the steak starts to take on a completely different flavor.
Tilt the pan, and then you just baste the steaks...and that fried thyme and that garlic... Nothing's burning, and that's why we started off with olive oil. Take the garlic...and sort of brush the garlic over. Off with the gas. Take them out—beautiful. Let them rest...then off. And then from there...slice. Rare, going on to medium rare. Mmm...delicious.