How to cook the perfect steak. Some beautiful steaks from Tasmania here. What I'm going to do, I've just left them to come up towards room temperature so they're not really fresh cold.

I've just put some salt, Mario's salt, some pepper and a bit of oil on the plate.

I've just put some salt, Mario's salt, some pepper and a bit of oil on the plate.

We'll do this. So season all the steaks.

If I just put two on, on the flame.

But I'm just going to brush them like this because I find, as you do that, the initial contact of the protein in the meat with the grill, it stops it from sticking and also you get this little lick of flame.

Oh, actually, probably, I'm a chef. And I've burnt myself and I've cut myself.

So I suggest, I'll just show you how not to do it. Take some tongs and then flip.

And that should do it. You can see, it's just the oil that I've covered the steak and it's started to drip onto the flames.

I'm getting, the flames are just licking the meat and that will give you a beautiful chargrilled flavour.

I've got a good amount of heat there. I'm going to flip these steaks every 20 to 30 seconds.

So by continuing to turn it, all I'm doing is pulsing the heat through the meat.

So this way you get a fantastic crust, which is really important for steak because it makes it juicy.

Chewing makes food juicy. And that's so easy.

I'm going to leave these to rest for probably five minutes. OK, so these are now ready.

They've rested. I've seasoned them before, but I'm going to slice them and then season them after.

Because it just gives a better distribution of the salt and pepper on the steak.

I've just got a little bit of rosemary oil here. I'm just going to drip a little bit over it.

Some more pepper. Just some Murray River salt.

And that is it. How juicy? It smells fantastic.

I want to be alone.