Remember to remove your steaks out of the packaging, pat dry
and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
No need to season this meat.
Don't overcrowd the cooking base.
There's enough fat to lubricate itself.
Cook over high heat turning the steak only once after a rich,
golden crust has formed, reduce heat to medium when crust has
formed, this steak will become a deep caramel colour as the cure
contains natural sugars.
Cook 5 to 6 minutes each side until firm to touch.
Finish by adding a small knob of butter when frying or on the
Leave to rest in a warm place for 2 to 3 minutes before
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expand which means the more well done your meat is.