Remember to remove your steak 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 roasting.
Don't overcrowd the cooking base, a couple of medium sized
steaks or per pan.
Massage a little 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.
Cook 4 to 5 minutes each side for medium rare.
Finish by adding a large knob of butter when frying or on the
Leave to rest in a warm place at least 5 minutes before
carving. 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 back.