First of all get your steak out of the fridge 20 minutes, half an hour or so before you want to cook it

Give it a chance to come up to room temperature... it'll cook much better that way

Next you put your steak on a plate

drizzle with a little bit of Olive Oil. Don't need to use the expensive stuff

Just a good, cheap Olive Oil

Because you're going to be cooking with it

Sprinkle salt... Sprinkle pepper

Right... turn the steak over

Same thing again

Now, this is where you rub and push that lovely seasoning into the meat

Make sure the whole surface is nicely coated

There you are, the steak is now ready to go in the pan

So when your pans hot... lift your steak up

I'm just going to lay it in the pan... like that.

don't worry about putting extra oil in the pan because there's already enough oil on the surface of the steak.

It's not going to stick

It's important that the pan you put it in is a nice heavy bottom pan

that means the steaks going to get really good heat off it

and it's not going to cool the pan down as opposed to the other way round

Once your steak is in, take a nice pair of tongs

and make sure that the steaks in good contact with the pan

Like that... and basically now what you want to do...

Is turn it every couple of minutes

and cook it for, well it depends on how you like your steak cooked

if you want your steak medium, which for Stirloin I recommend you do

Probably about 8 minutes for a steak this thick... turning every minute

Should be taking on a little bit of colour on the bottom... yep

A few seconds longer then we'll turn it

do the same thing again... press the steak down with your tongs

make sure it's in good contact with the pan

Don't be tempted to shake it about, just leave it bathed and it'll start building that beautiful caramel up

On the surface of the meat. That What's going to make it taste great.

I'm just going to lift it up now and sear it on the side, on the fat.

just to help get that fat a little bit crispy... then it's much nicer to eat

See that fat coming out, it's melting out. Melting out of the steak.

There we go. See the difference that made?

Give it another check

Another little sear on its skin

On it's fat again.

That's been about 6-7 minutes now.

One more minute and then I think it'll be time for it to come out.

I know it's cooking

when I press the meat I feel how firm it is and I know that it's well on its way.

That's the steak ready now

I'm going to lift it out and pop it on a plate to rest.

As the steaks resting, I'm just going to give it a little squeeze of lemon

and a drizzle of good Olive Oil

Give that a couple of minutes and it'll be ready to eat