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 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 2 to 3 minutes each side for rare.
Finish by adding a large knob of butter when frying or on the
Leave to rest in a warm place at least 3 minutes or so 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, for
a medium rare steak it should have a soft feel with a little spring