Steak, medium rare

I have what might be considered a curious way of cooking a steak, just the way I like it. Crispy on the outside, red and bloody in the middle. I heat a non-stick pan on high, season a piece of sirloin about 1 inch thick with salt pepper and olive oil, and pan fry it (careful, it sizzles), counting 120 slowly on each side.

Simon Hopkinson has a much more erudite piece on achieving the perfect steak in his book, The Prawn Cocktail Years. You should probably listen to him instead.

My dinner tonight, served with an onion/tomato chutney (impromptu homemade recipe) and 3 swedish meatballs that was my flatmate's dinner.