Remember to remove your beef spider 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 your beef spider steak 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 into your spider steak,
creating a very thin layer over the meat.
Cook your spider steak over high heat turning the steak only
once after a rich, golden crust has formed.
Cook 3 minutes each side for medium rare.
Finish by adding a large knob of butter when frying or on the
Leave your spider steak to rest in a warm place at least 5
minutes before carving.
Your beef spider steak 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.