1. Two days before cooking, remove the steak from its packaging and place it, uncovered, on a rack in the fridge so that it can dry and firm up (this doesn’t mean you’ll end up with a dry, tough result!).
2. Always bring steak to room temperature before cooking it.
3. Coat the meat with sunflower oil (rather than olive oil) as it can tolerate higher temperatures without burning.
4. Use a dry pan and make sure it’s smoking hot – preheat it for five minutes. A cast-iron skillet is your best bet for a sweet, caramelised crust.
5. Season the steak with salt and pepper before cooking it, and pop a knob of butter, ghee or duck fat under one side while frying – this creates a crust as the butter and juices mingle.
6. Cook a few steaks at a time but don’t overload the pan or you’ll end up steaming the meat.
7. When the edge of the steak (where it touches the pan) is golden brown, it’s time to flip it over.
8. Once cooked to your liking, leave it to rest, uncovered, for up to 10 minutes to allow the juices to redistribute, then rub with butter for extra juiciness.
9. Always slice steak against the grain for a more tender result.
To get perfect timing you may want to read steak 101: it’s all about timing
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