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.
Season the meat just prior to cooking.
Don't overcrowd the cooking base, a couple of medium sized
steaks or per pan.
Massage with a little melted butter, duck or goose fat,
creating a very thin layer over the meat.
Cook over high heat turning the steak only once after a rich,
golden crust has formed, reduce heat to medium when crust has
Cook 1 minute each side for medium rare.
Finish by adding a large knob of butter when frying or on the
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, for
a medium rare steak it should have a soft feel with a little spring