I’m sure most of you have cooked a steak before but for this steak I used Adam Roberts’, from the Amateur Gourmet, tip for cooking steaks like they do in restaurants. Before I cook any type of meat, I always season and allow the meat to rest for about half-an-hour before the actual cooking. This steak only takes no more than ten minutes to cook anyway. Hell, you could even cook it in about five.

Cover all edges of the steak liberally with salt and black pepper. I only dashed cayenne onto one side of my steak. This thing was about one pound. It was ginormous. I found it while browsing the local supermarket, they had some decent cuts of fresh meat on a special display designed to entice people into barbequeing. The cut was about half an inch thick and the length was approximately twelve inches. A decent slab of meat.

Prepping the nectarine was slightly more difficult than the steak. I bought a quite fresh nectarine so it did not want to part from the pit without a struggle. Just make some slices about 1/4 inch thick. If we make them too thin, we will lose the texture that we are aiming for.

Preheat your pan with three tablespoons of the butter. We are going to be cooking at a high heat so don’t be afraid to use the highest setting on your burner, unless you have cheap cook-wear. Once the pan is ready things will go very quickly from this point.

Place your seasoned steak into the pan and make sure you have your fan on or healthy ventillation because I neglected this step and my sister’s fire alarm went off for about five minutes before the air finally cleared enough for the alarm to feel comfortable with the air quality once again. We are going to sear each side for about thirty seconds so that both sides are nice and brown before allowing the rest of the steak to cook. I probably did this wrong compared to the method I was basing it on but it still turned out pretty good.

If you like your steaks slightly bloody in the middle do not be afraid to take the steak off too soon as it cooks very fast this way. After cooking each side for about two to three minutes arrange your nectarine slices on top then go ahead and use the rest of your butter as the pan is probably drying up by now. Cover your steak for no longer than three more minutes and turn the heat off if you need to if you want your steak medium rare. The nectarine slices will warm slightly but they don’t really need to cook all the way through. You should have enough slices of nectarine to cover the whole steak with no room in between.

Drizzle just a tiny bit of honey on top of the nectarines and then eat the whole thing. You can share your steak if you want or you can keep it all to yourself. I had two small children running around outside and they looked pretty hungry. Turns out they were, between the two year old and the three year old they ate half of my steak. Definitely a good meal to eat outside while it is nice.

I topped this meal off with some fresh corn on the cob with the husks still on. You can cook your corn at 450 – 475 for as long as you want. The husks do a great job of keeping the moisture in but I cooked mine for about foty-five minutes.

For dessert walk down the street and buy some shaved ice.