I take issue with how he plates it, to me cutting it up like that would make it cool off quicker than it should.

My monitor now has a bite mark out of it.

Food boner!

It always amazes me how many people don't know what medium, rare, and well-done mean. They need to watch this. (rare for me--please)

He made many common mistakes.

1. If you plan on putting salt on a steak, put it on just before that side takes heat otherwise it drys out the steak.

2. Never poke or prod or constantly flip a steak, again it drys out. 1 side down, the other side down. Done.

3. Always rest you steak in a preheated over (45-100C) on a plate, ideally with a grill, under some foil (or what you have). This keeps it warm, while letting it drain, yet retains the moisture you want. Its added advantage is you can leave it there for upto 30minutes (depending on the temp) which means you dont have to rush things.

4. Rosemary is about the worst thing to put on beef. Its like poison it is!

5. Practice, as he mentions getting the timing down for steak can be a bit tricky to start with, but once you have a decent idea even the cheapest crap from the supermarket can be made more than passable.

Brilliant. I just pan-fried a steak as it is too cold to bbq here in Canada. Hence the stumble upon. I liked the mere-blessing he did with the rosemary. I would like to add that the pepper should not be added til later - as it burns on the pan and tastes less.

*edit - also, wear a bloody apron or you will be soaking your gear in baking powder, or dawn, or whatever gets out olive oil.