What the key to perfect steak .
First of all , whatever you do , barbecue , cooking and frying pan , you know , charcoal , whatever we wanna do important is not just a take out before cooking , make sure at least half an hour to hour , take out from the fridge and cover the course .
You don't want to get the dry , but sort of the closest it can to almost room temperature .
So that way cook perfectly from surface to center , evenly cook .
So I will show you that , ok , just like the season , this black pepper both side and salt very lightly .
This extra virgin sesame oil no more sesame oil has been .
What difference with this ?
It's being roasted and then squeeze the oil .
This is actually unroasted .
So that's why they're white says just not too much .
Just like so garlic you don't need too many of them .
Just slice the garlic onto frying pan into a frying pan just like that .
Can you hear the sizzling is not , not like this just very lightly .
So this sort of temperature , I wanna cook the steak .
People think , you know , it's really , really hot , like a smoke coming out .
No seizing the oil on the frying pan , just like that .
You can use tongs , whatever is easier because why I'm careful , I don't want to stretch the meat .
So just like that just gently put in the , just like that on salt .
Turn out just like that .
Use a spa or some sort of just all of it .
So if you tons , you grab like that and then you turn , so you stretch the meat .
So that's why I'm careful .
You just turn like this , right ?
Shouldn't stretch a meat also .
You obviously notice I turn all the time because I don't wanna such a beautiful steak , beautiful meat .
So I don't wanna spoil it .
So simply what I wanna serve tonight today is lime , salt chives and freshly grated wasabi ready enough to cut the steak and you can see the , uh , beautiful transfers in the fat now ready to go .
So this is the , uh Tasmania and what you take our way .
Enjoy it .
Very , very nice .