00:00:01steak Venetian style here’s our steak
00:00:04all nicely marinated it’s ready to go on
00:00:08a high heat I’ve got a big heavy oven
00:00:11proof pan with an ovenproof handle which
00:00:14is really important because you’re going
00:00:15to lift this pan and put it in the oven
00:00:16when we’re ready here’s the steak pans
00:00:20hot I’m just going to lift it in I’ll
00:00:25let it fall away from you see your palms
00:00:31that’s starting right now and that makes
00:00:35sure the bottom of the steak is in
00:00:36really good contact with the paintings
00:00:38you get a really nice color and they’ll
00:00:39all nice and crispy my steaks had about
00:00:45a minute I’m gonna turn it over that’s
00:00:50it again make sure the crust on the
00:00:52other side is 50 good
00:01:03again
00:01:07this time
00:01:09take a novel bus left pop it in the pan
00:01:18and when the tape month sprigs of
00:01:20rosemary hold him tight together a
00:01:22bundle and dip them in the fire roll
00:01:28them over the top of the roadway all
00:01:36right now the steaks ready to go in the
00:01:38oven so I’m just going to drain the fat
00:01:41away all right it’s ready to go in the
00:01:46oven now
00:02:07we’ll just lift this steak on the pan
00:02:10pop it on the plate to rest okay next
00:02:16thing to do okay so a clove of garlic
00:02:22just chop it in half just be my little
00:02:30skin off there and the flat side of the
00:02:33garlic cut sign we’re just gonna rub
00:02:36over the top of the steak just give the
00:02:41outside a really fantastic flavor
00:02:50take a bit of butter and just rub it
00:02:53over – you can’t just pop it on the let
00:02:58it melt if you like but you want to use
00:03:00a fork it’s quite a nice way of making
00:03:01sure it all the butter gets right over
00:03:05the top and then all those lovely little
00:03:08crevices in the meat there we go I’m
00:03:15going to leave it to rest for 5-10
00:03:16minutes before a carve right now we’re
00:03:20gonna carve the meat so with you tongs
00:03:23lift it onto a board turn it round or a
00:03:32sharp carving knife here we go
00:03:53that’s all done
00:04:07there we go
00:04:12and Jesus go over the top
00:04:23that’s you Venetian steak cook nice and
00:04:26pink cut nice and thick ready to eat
00:04:38you
”