Once a week @morkrock and I have steak night. This used to be his specialty, but I hate not knowing how to do something, so one night when I was home alone, I looked up a bunch of YouTube videos and cooked my steak according to these steps. Honestly - I was terrified - but it was not difficult at all, in fact, it was easy!

It's important to have fresh, unfrozen, good quality steak. I prefer a nice rib eye, or rump steak, but this is up to you. It's also very important to season the meat properly, as a bland steak cannot really be rectified once it is cooked. I also prefer to a well seasoned steak, fried with garlic and rosemary, than a steak covered in a heavy, cream based sauce. Rump, sirloin, fillet and even rib-eye are all such good cuts of meat that these sauces are just over kill. Let the steak be the star!

INGREDIENTS

• rib-eye steak ( I usually bank on 250 - 300gr per person)
• salt and pepper for seasoning
• few sprigs rosemary
• one house of garlic, peeled

METHOD

Like most of my recipes, prep is king here! About an hour before cooking, season your steaks well. I mean WELL. Salt and pepper each side of each steak, and use your palm to press the seasoning in gently. I always add more salt than i think necessary, and especially season the fat with a lot of salt.

Peel your garlic, get your sides ready, get your pan and tongs out, and be ready. Have a shallow bowl or dish ready, with a few chopsticks or skewers set across the dish. This will be your resting place for your steaks. Also have a timer ready.

Lightly fry your garlic cloves in a small pot or pan until softly browned and almost completely cooked. Put aside once you reach this point in time

Here we go! Heat your pan up to a very high heat. I personally use the highest notch on my stove. Add a knob of butter, and let it melt.

Once it is melted, add your steaks. Immediately start your timer.

Make sure that the steak has some of the melted butter underneath it. Leave your steak for two and a half to three minutes, for a medium rare steak.For rare, cook for two minutes. For Medium, cook for three and a half to four minutes. For medium-well, cook for four and a half minutes, and for well- done, cook for five to six minutes per side. Once you have cooked the steak for two and a half minutes, flip the steaks, and start your timer again.

Add a few more knobs of butter, your garlic and your rosemary. Fry for another two and a half minutes. Use a spoon to ladle the butter onto the steak. This will assist you in browning the steak.

Once that two and a half minutes is up, you may want to use the tongs to hold the steaks fat side down onto the hot pan for a minute or two. Not everyone eats the fat, but it is important to render it, and give it a lovely crispy finish.

Once you have done this - MOST IMPORTANT - rest your steaks on the skewers you have laid across the shallow dish. This is very important. Basically when frying a steak, the muscle fibres contract when they are cooked. When you rest the steak, these fibres relax, and any excess juices will run out. Also, the more you cook your steak, the smaller the reddish centre is. This means that all the juices are in this smaller space. This means that a steak cooked well done will have MORE juices than a steak cooked rare. It is a common misconception that it is blood seeping out, but it is just all the liquids being released.

Once you have rested your steak for a minute or two, you may serve your delicious steaks with the lovely, softly browned garlic cloves. I often add a few more cubes of butter to make a simple garlic and butter sauce.

If you enjoyed this recipe, check out my others that I've posted recently:

How To: Pizza Dough

Crunchy Sesame Chicken Noodles

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