Now that you have the perfect steak for grilling, let’s get down to the art of cooking it.
It’s really not rocket science.

The steak should be at room temperature. If you had it in the fridge let it stand for a while. If it was – dog forbid – frozen, let it defrost at room temperature.

We are going to start this steak in a heavy based pan, and unless you prefer it rare, we will finish the cooking in the oven or on the grill.

The first thing you want to do is oil the meat.
Use a brush to very lightly coat both sides of the meat with a light oil. Olive oil if you have it, but any cooking oil will do.

We are going to grill this steak in a dry pan, but you need the lubrication to conduct the heat from the pan to the meat as quickly as possible.
Next season the steak with freshly ground black pepper, and coarse seas salt.
The oil also serves to hold the seasoning in place.

You can add any other seasoning that you prefer, like herbs, but for now I will stick to the classic. If you do use other seasoning, do so sparingly. We want to maximise the flavour of the steak, not the spices.

This process can be done on the barbecue and side burner, or the stove top and oven.
Either way, the oven or grill has to be on a very high heat.
Ideally around 480 degrees F, or 260 degrees C.

Have everything you need ready and at hand.
Once you start, you can’t step away.
Also, the process is going to cause smoke, so if you are doing on the stove and oven, make sure the room is well ventilated.

The cast iron or heavy based pan has to be smoking hot. I mean smoking hot!
No oil in the pan. All the oil you need is already on the meat.
To test the heat of the pan, drop a single drop of water on it. The water should dance for a second before disappearing.

You are now ready to go.

Place the steak in the pan making sure not to overcrowd the pan.
You are going to get a good deal of smoke, popping and sizzling, but be patient.
You need to wait exactly two minutes without touching the steak.
You may think that it’s burning, but unless flames shoot skywards, don’t touch it.

After exactly two minutes, turn the steak and cook the other side for exactly two minutes.

If you prefer your steak very rare, it’s done.
If you are just a little more civilised than Hannibal, then continue reading.

Place the steaks in you pre-heated oven or grill, but before closing the oven door or grill lid, place a pat of butter on each steak. Yes. Butter.

The butter will melt almost instantly, and will give the steak an extra rich, almost nutty flavour.
Trust me. All the good restaurants do it.

Follow this guide for cooking times in the oven/grill.

Medium rare – 1 minute a side.
Medium well – 2 minutes a side

For well done steaks, it is best to seal the meat in the pan for about a minute a side on a medium heat, then stick it on the oven or grill for:

Well done – 4 minutes a side
Cremated – 6 minutes a side

When the steak is ready place it on a plate and gently cover with a piece of aluminum foil.
Leave it to stand for five minutes.
In this very important five minutes of resting while covered with foil, the juices in the steak will even out and the steak will relax.

If you really want to go for gold, throw some finely chopped shallots, a cup of red wine, and a tablespoon of Dijon mustard in the same pan that you used for the steak and simmer it for a few minutes for a delicious sauce to pour over the steak.

There you have it. You’re an artist!

Kader Khan

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