we're back with Chef Tim and Tim is going to show us how to cook a steak .
We use a rib eye for frying because it's a first class cut of meat , my favourite cut of meat .
Because I like that fat .
That fat gives it a little flavour .
And , uh , if you know your rib eyes , this bit is the nice bit .
The first thing with steak you must make sure with meat .
In general , when you're cooking it that you take it out of the fridge beforehand , you need to let it come to room temperature .
If it's cold and we put it into a hot pan , it goes OK , right .
And that's what meat does anyway .
Meat proteins , the collagen and meat is very tightly knit anyway .
When you add heat to it , it goes even tighter .
Which is why , when you first cook a steak , yeah , when it's first cooked , it go .
It goes a lot smaller .
It shrinks , right , so what you need to do is after you've cooked it , let it relax , let it rest .
Even though it's that small and it's not a big joint of meat , you need to let it relax OK , OK , so the first thing is , um bring your meat up to room temperature , so rest your meat , cook your meat , and then rest your meat again .
Those are the three crucial things .
OK , Ok , so we take the steak and we're just gonna pat the , uh , excess blood off .
OK , so then what we're gonna do is season with oil first , and then salt .
If you put your salt and pepper on first and then put your oil on , it washes the seasoning off .
So we're using just , uh , light olive oil .
Just the normal oils .
And the beauty of steak is whenever I eat steak outside it , you get you get that ?
Green of salt , a little grain of salt and chewing it .
A nice little grain .
But that's because it's a good quality salt .
So what we're gonna do is we're just gonna add a little bit of oil to this .
The griddle pan ?
And using a folded up piece of tissue Mhm .
Just spread it over the cooking area .
Just watch your fingers when you're doing this .
If you don't have a griddle pan , you can use a normal make sure It's very hot .
It has to be very hot .
We're not gonna mess around with this ST .
We're gonna put it on and leave it .
That is a sound that you should hear when you're cooking steak .
No other steak shouldn't be quiet .
Should be very loud .
Should be like , very , very loud .
Ok , you know , um , people always say that when you're cooking steak , you should only flip once .
Why is that ?
Because seal it , cook it .
That's it .
Yeah , Just stick it on there and leave it .
People panic when they cook steak .
How many minutes ?
This is quite a large steak , so we wanna give it a good , like , four minutes .
So how do you know when to fit when you see the sides coming up cooking you over , OK , and what we're gonna do is because I'm gonna be a little bit fancy today .
I'm just gonna half turn the steak half term .
You have to give it that nice .
The bar bar , OK , You see , there's a really nice caramelization on the steak .
I'm just gonna flip it over , OK ?
Yeah , OK .
Oh , that looks good .
Uh , it looks like a nice steak .
OK , so This is where we sort of wait for the next few minutes and then we start touching testing the doneness .
It's completely rare now for you .
Remember , when you're doing that , If you want your steak rare , you have to take it off before it reaches the degree .
Because when you rest it , it go up half a degree .
Ah , little finger .
Rare second finger , medium rare .
Third finger medium mhm four finger medium .
Well , close your fist .
Gently close your fist .
OK , gently .
Well done .
Well , actually , gonna take that off now and we're gonna let that rest .
Is that it ?
So fold it up in the tinfoil ?
Then get your cloth and wrap it in the cloth .
And leave it .
OK , What will happen is as the meat relaxes , it will continue to cook , and it will soak up all the juice and it will , like release .
So what you'll get is you'll get a nice caramelization on the outside of the meat , and then all the way through , it will be pink .
It won't be caramelization pink and red .
It'll be pink all the way through .
Ah , wow , Tim .
Now that that is beautiful .
This is just nice .
This is the way I like it .
It's nice .
It's juicy .
Yep , lots of , you know , juices And , uh , it's already cooked through .
Uh , because we rested it right , because we rested it .
It's nice and pink all the way through it .
It doesn't have that raw look that you don't have to go out for steak , stay in and have it that way .
You can buy two for the pressure .