The steak should be at room temperature so it will cook quickly and evenly. He heats some oil in the pan until it just starts to smoke and then puts in the steak. Steak should be turned only once during cooking. The Chef demonstrates how to test for rareness by touching the meat and then comparing with spots on the inside of the hand.
For a nice brown finish he melts a piece of butter in the pan and gives the steak a quick basting. The finished steak goes onto a plate with the butter over the top, and the result is a beautiful steak cooked just the way you like it.
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