把西冷牛排放在桌上，让温度升到室温 Place Sirloin on kitchen table and let steak rise to room temperature
把少许姜和蒜切成末 Dice the ginger and garlic
把黑椒粒现磨成粉状 Freshly grind the black pepper
在牛排上淋上橄榄油，洒上黑椒粉和粗盐，用手把黑椒和盐压一压 Drizzle some olive oil on the steak and add freshly ground black pepper and sea salt. Use your hand to gently push the pepper and salt into the steak
把其余的边也涂上黑椒和盐 Coat the rest of the sides of the steak with salt and pepper
在锅里加点橄榄油，放入姜和蒜末 Put some olive oil in a small pot and fry the diced garlic and ginger
爆香后，加入现磨黑椒，略炒 Once it becomes fragrant, add in the remaining pepper and fry slightly
加入一汤勺的李锦记旧庄蚝油 Add in a tablespoon of Lee Kum Kee (try to use the more expensive old brand variety)
加入三分之一杯清水，煮到汁浓稠 Add in one third cup of water and bring to a boil. Boil until the sauce thickens
把锅用大火烧热5分钟，然后放入锅上煎1分半钟 Preheat a grill pan for 5 minutes and sear the steak for one and a half minutes
把肉翻面，再煎1分半钟 Flip the steak over and sear the other side for one and a half minutes
把牛排夹起，每边也烤45秒 Use a pair of thongs and sear each of the sides for 45 seconds
把牛排拿出，摆在盘里 Take out the steak and rest it on the plate
把酱加热，用筛网沥出 Heat the sauce and sieve it
把黑椒汁倒在牛排上，便能上桌 Drizzle the black pepper sauce and serve
牛排中间应该是粉红的（五分到七分熟） The middle of the Sirloin steak should be pink (medium to medium well)
牛排要一寸厚才能烤出内部刚熟的牛排。大火快烤和厚底煎锅能把两面的牛排快速烤熟，锁住水份。牛排一定要常温，要不中间就会太生。黑椒汁用现磨的黑椒才会香，别买罐装的黑椒粉。 Steak must be at least an inch thick, otherwise it will be impossible to cook a steak with a pink centre (medium to medium well). Quick searing and a heavy bottom grill pan will cook the face of the steak rapidly and lock in the moisture. The steak must be at room temperature, otherwise the middle of the steak will be too rare. For black pepper sauce, always use freshly ground pepper. Avoid bottled black pepper powder