Season your steak, both sides, salt and pepper.

用鹽和胡椒調味牛排的兩面。

Hot pan, a touch of oil.

熱鍋，加一點油。

Steak in.

下牛排。

A touch of rosemary, or a sprig, thyme.

加一點迷迭香或是一小枝帶葉的百里香。

You get a great sear on it, both sides.

牛排兩邊都完美煎封。

Take it out, let it rest.

拿出來，在旁邊靜置。

Then, start that incredible sauce.

然後，開始來做美味的醬汁！

A touch of butter, your mushrooms, chopped garlic.

加入一點奶油、蘑菇還有切碎的大蒜。

And then finally, your chopped shallots, which you've got to color on those mushrooms.

最後，加入切碎的紅蔥來給蘑菇上點色。

It's time to flambé.

要開始加酒嗆燒了。

Cognac in.

倒入白蘭地。

Now steak goes back in.

把牛排放回鍋中。

A couple tablespoons of stock and cream.

加入幾匙的高湯和奶油。

Bring that to the boil and literally start coating my steak with my sauce.

煮滾後，接著開始將醬汁淋滿整個牛排。

And from there, finish with some chopped, fresh parsley.

接著，灑上一些切碎的西芹收尾。

Coat the steak with that wonderful sauce.

在牛排上淋上美味的醬汁。

That is how to cook a steak like a true master chef.

這就是真正的廚藝大師所煎出來的牛排！