Summary of "Valentine’s Steak MASTERCLASS"

Title & Presenters

1 thick-cut sirloin steak (supermarket steak; keep fat cap attached) — large enough to serve 2–4 when shared
Oil (for oiling the steak) — enough to coat both sides
Salt (to taste)
Black pepper (optional — can burn if overcooked)
Butter — a generous amount for basting and flavor
Capers and a little caper juice
Mustard — about 1 spoonful
Crème fraîche — 1–2 spoonfuls
Parsley — a handful, chopped
Potatoes / chips (oven-cooked; truffle crisps optional)

Any supermarket sirloin works. Leave the fat on for flavor; trim after cooking if desired.
Pepper is optional — it can burn under very high heat.

Inspect the steak
- Keep the fat cap attached — fat = flavor.
- Identify the thin silvery membrane (silverskin) between fat and meat; it causes the steak to shrink if left intact.
Score the fat / nick the silverskin
- Using a sharp knife make fairly deep incisions through the fat and into the silvery layer (avoid cutting deep into the meat). This prevents shrinking and curling during cooking.
Oil the steak (not the pan)
- Place the steak on a plate and rub oil onto both sides. Sprinkle salt and (optionally) pepper.
- Do not put oil into the pan before heating — oil in a screaming-hot pan will burn and spoil flavor.

Oil the steak, not the pan.

Cook in a very hot pan
- Put the oiled steak into a very hot pan — it must sizzle on contact.
- Thin steaks: about 2 minutes per side (approximate). Thick steaks: timing depends on thickness and desired doneness — use cues and/or a thermometer.
- Cooking cue: after the initial sizzle, surface moisture will evaporate and the sizzle will change; when that initial sizzle diminishes, flip the steak.
- Thermometer guidance: rare ≈ 48°C, medium-rare ≈ 52°C.
Finish with butter basting
- Near the end of cooking, add a generous knob of butter (and more pepper if desired). Let the butter melt and baste the steak to flavor and gently cook the top.
- Remove the steak when desired doneness is reached.
Rest the steak
- Rest the steak for the same time it was cooked (e.g., cooked 6 minutes → rest 6 minutes). Resting allows juices to redistribute.

With the pan off the heat, use the butter and steak juices left in the pan:
1. Add a little caper juice and some capers.
2. Stir in ~1 spoonful mustard and 1–2 spoonfuls crème fraîche.
3. Do not stir vigorously — swirl the pan to incorporate (vigorous stirring can make the cream separate or thicken oddly).
4. Add a handful of chopped parsley and gently mix.
The sauce is essentially: butter + beef juices + capers + mustard + crème fraîche + parsley.

Roast chips in the oven (no exact temperature given). Get them into the oven early.
Use the beef/steak juices and rendered fat from the pan to dress or toss the chips for extra flavor — “all the beef juice that comes off that steak are going to go into the chips.”
Truffle crisps are an optional extra.

Leave fat on during cooking — fat = flavor; trim after cooking if desired.
Score/nick the fat and silverskin to prevent the steak from shrinking and curling.
Oil the steak, not the pan — oil in a very hot pan burns and spoils flavor.
Listen to the sizzle — when the initial sizzle changes as surface moisture evaporates, it’s time to flip.
Use a thermometer for accurate doneness.
Butter-baste at the end — butter adds flavor and helps cook the top.
Turn the pan off before adding caper juice and crème fraîche to avoid splitting; swirl rather than stir to combine.
Pepper can burn if cooked too long at high heat — use optionally.
Rest steak for the same time it was cooked to retain juices.
If you don’t like visible fat, remove it after cooking.

Serve steak with chips; optionally lay the sliced steak over the crisps by sliding the knife under the steak and folding it across the chips.
Spoon the pan sauce over or serve alongside.
A large thick steak can be shared — serves about 2–4 with sides (potatoes, salad, vegetables).

Doneness: rare / medium-rare / well-done — adjust cooking time and thermometer targets.
Thin vs thick steaks: thin ≈ 2 minutes per side; thick depends on thickness and thermometer reading.
Chips: plain oven chips or truffle-flavored crisps.
Trim fat after cooking if preferred.