No matter how seasoned the chef you are, there are always new ingredients and recipes to get fired up about. Do not touch it. Here is maybe the most overlooked feature or factor in the success or failure of a stake, particularly a thick stake, but it's true of all meat. This magical period immediately following its removal from the heat. It should rest on the board, meaning sit there at room temperature for five to seven minutes at which point stay away from it. Don't touch it. Don't poke it. Don't slice it to look inside. I'm going to find a good hot sizzling, either grill or pan. Get a good crust and sear on the outside. You want to finish it either in the oven or all the way on the grill. Do not start slicing it into slices right away. What's going on inside is it is continuing to cook, but even more importantly, the juices are distributing themselves in a truly wonderful alignment. That's why if you cut into a stake too quickly off the barbecue, you get this sort of bull's eye pattern instead of what it should be, a gentle graduation from red to various hues of pink to the outer crust. All the difference in the world between a good stake and a totally messed up stake is going on in that period of time that you're just doing nothing. Nothing. And then just let it sit. Don't wrap it in foil. Don't cover it. Don't poke it. Don't prod it. Don't even look at it. Just let it sit there. Leave it alone. Again, mature stakes. And as always, I'll make my paste and my seasoning. So with the beef, we'll use the beef cube. It's time to evolve all in that. To make that paste, it's approximately half a cube of stake. Right, the guide to cooking a perfect stake, hot pan. The secret here is to make sure that we literally sear the stake and not boil it. Seizing it first, beautifully done. Get some nice large grains of pepper. So you've got a nice bit of heat, mop up all that seasoning and sort of push in. It's almost important parts to make sure we take them out of the fridge 20 minutes before we actually start cooking them. Cooking a stake, that's just mix that in. And so what we're going to do is we're going to seal the stakes. So that pink, medium rare. I was taught years ago to season the stakes in salt and pepper. And one day, my fascination for stock cubes, I thought, let's make a paste. And that's what I did. Stone cold in the center. You have to overcook it on the outside. Pan's just started smoking. Touch of oil in, all that round. And then just lay the stakes away. Always away from me. And let the pan do the work. I made a paste. I tried it. I season one stake with salt and pepper. And one stake with the seasoning paste. And the seasoning paste works better every time. That's the kind of noise you want to hear in the pan every time. That nice sear. Again, peritons. So we need a very hot pan to create that caramelization. So we're going to do seal the stakes, caramelize them, seal them. On the plate. Turn it over, very carefully. Literally 30 seconds of the pan, you can see the colour. Beautiful. That layer of fat on the back of the sirloin. You want to render that down as well. That's it there. So hit that into the pan. Use the pan to your advantage. Tilt the pan, they're all that hot fat. Olive oil run down the back. And it starts to sear the stake even better. Back in with the stakes and there we are. This is more traditional. We put a little bit of garlic in. And that little flavour of the stakes. It doesn't need to be peeled. Just lightly crush and then. That gives a really nice flavour to the stake. Turning every minute to got that nice even colour. Go home, Saturday night. Me and the wife, peppered stake. And if you're turning your stakes every minute, it starts to cook evenly. A little bit of time. It's really nice to get that nice fragrant. It's enough time. You'll touch more. I quite like my stakes rare. So, rare is here. Opposite the palm of the top. Mead gym is there and well done is at the top of your wrist. Do you glass with some wastes or sauce? Bit of cream. And it's delicious. But, little knobs of butter. And this is where the stakes start to take on a completely different flavour. Until the pan, then just base the stakes. Let it fry time. Let it garlic. Nothing's burning. And that's why we started off with olive oil. Until we'll take these out. So there's our stakes. Get the garlic. And sort of brush the garlic over. Offer the gas. There is a amount of wastes or sauce. And then just add some cream. Some green peppercorns. Optional. Put the stakes back in. Take them out. Beautiful. Let them rest. And off. And then from there. Slice. Brack. Going on to medium rack. Mmm. Delicious. And then stay hip-hop. There we go. Thanks for watching.