Hot pan.

熱鍋。

The secret here is to make sure that we literally sear the steak and not boil it.

這裡的祕訣是確保我們真的要把牛排烤熟而不是煮熟。

Season it first...beautifully done.

先調味......做得很漂亮。

Get some nice, large grains of pepper so you got a nice bit of heat.

找些漂亮的大粒花椒，這樣你就能增加辣度。

Mop up all that seasoning and sort of push in.

把所有的調料都拖起來，算是推入。

The foremost important part is to make sure you take them out of the fridge

最重要的是要保證從冰箱裡拿出來

20 minutes before you actually start cooking them.

在你真正開始烹飪前20分鐘。

Cooking a steak that's stone cold in the center,

烹製中間是冰冷的牛排。

you're going to have to overcook it on the outside.

你就會得到外層燒焦的牛排

Pan has just started smoking.

鍋子開始冒煙了。

A touch of oil in, all that around

沾上一點油，周圍的一切

and then just lay the steaks away, always away from me

然後就把牛排放在一邊，總是離我遠遠的。

and let the pan do the work.

並讓平底鍋來做這件事。

That's the kind of noise you want to hear in the pan every time...that nice sear.

每次都想聽到鍋裡的那種聲音......那種好聽的灼燒聲。

Again, a pair of tongs. Turn it over, very carefully.

再來，一雙鉗子。 翻過來，很小心。

Literally 30 seconds into the pan, you can see the color... beautiful.

大概入鍋30秒，就能看到顏色，漂亮。

That layer of fat on the back of the sirloin,

那層脂肪在沙朗牛排的背面。

we're going to render that down as well.

我們要把它也渲染下來。

That's it there.

這就是它的存在。

So, hit that into the pan. Use the pan to your advantage.

所以，把它打進鍋裡。 利用平底鍋的優勢。

Tilt the pan that all that hot fat, olive oil run down the back,

傾斜鍋子，讓所有的熱脂肪，橄欖油從後面流下來。

and it starts to sear the steak even better.

並開始將牛排烤得更香。

We're going to put a little bit of garlic in.

我們要放一點大蒜進去。

Nice little flavor to the steaks.

為牛排添加一些風味。

Doesn't need to be peeled, just lightly crush

不需要去皮，只需輕輕壓碎即可。

and then making some really nice flavor to the steak.

然後給牛排做一些非常好的味道。

Turning every minute to get that nice, even color.

每分鐘轉動一次，以獲得那漂亮而均勻的顏色。

If you're turning your steaks every minute, it starts to cook evenly.

如果你每分鐘都在翻動你的牛排，就會開始均勻地烹飪。

A little bit of thyme... It's really nice to get that nice, fragrant scent of thyme.

一點點的百里香...真的很好，能聞到百里香的香味。

And a touch more.

還有一點。

I quite like my steaks rare.

我很喜歡我的牛排生一些。

So, rare is here, opposite of the palm, at the top.

所以，生的是在這裡，與掌心相對，在頂端。

Medium is there, and well done is at the top of your wrist.

五分熟在這，全熟就在手腕的頂端。

Now, I'm going to start off with my butter...good old knobs of butter.

現在，我要從我的黃油開始......好的老黃油節。

This is where the steaks starts to take on a completely different flavor.

這時，牛排開始呈現出完全不同的味道。

Tilt the pan, then just baste the steaks.

傾斜平底鍋，然後在牛排上抹上底油即可。

So that fried thyme, that garlic...nothing's burning.

所以那個炒百里香，那個大蒜......什麼都沒燒。

That's why we started off with olive oil.

這就是我們一開始就用橄欖油的原因。

For the garlic, we sort of brush the garlic over.

對於大蒜，我們算是刷過了。

Off with gas.

關掉氣。

Take them out.

帶他們出去

Beautiful.

美極了

Let them rest.

讓他們休息。

And off.

並關閉。

Then from there, slice.

然後從那裡，切。

Rare, going on to medium rare.

一分到五分熟之間。

Hmm...Delicious.

嗯......好吃。