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 cooking.
Don't overcrowd the cooking base, a couple of medium sized
steaks per pan.
Place the steaks on the fat to render before searing on the
Sear over high heat turning the steak every 3 to 4 minutes
forming a rich, golden crust.
For medium rare the total cook time will be 8 to 10
Finish by basting with a large knob of butter, simply spoon
melting butter over the steak for a minute or so which will enhance
the richness of the steak. 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