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1. Pat your steak dry and bring to room
temperature before cooking
2. Massage the steak directly with goose fat to
develop rich, caramel notes
3. Salt the steak just before cooking. Salting
too early draws blood from the meat causing it to become dry
4. Don't overcrowd the cooking base, a couple
of medium sized steaks per pan
5. Cook over high heat turning the steak only
once after a rich, golden crust has formed, then reduce heat to
medium
6. Add a generous knob of butter and baste the
steak for the last minute of cooking for a delicious finish
7. The perfect medium rare steak should be 54°C
in the centre
8. Leave to rest in a warm place at least 5
minutes before carving for succulent meat
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