1. Take the beef out of the fridge 1 hour before cooking to bring the steak to room temperature. 

2. Then pat it dry with paper towels, massage in a little olive oil, and season with sea salt and freshly ground pepper.   

3. If you want to cut the fat off the steak, do it once it’s cooked as fat adds flavour and moisture to the meat while it’s cooking.  

4. Heat a heavy frying pan or BBQ until it’s very hot, but not smoking. A cast iron pan is perfect to use for a frying pan. It will retain the heat really well and cook the meat evenly. You want your steak to get a proper sear. A big sizzle when your steak hits the pan or BBQ will mean it is hot enough. 

5. Sear evenly on each side. Depending on your preference: 

Rare - cook each side for 2 minutes, turn once.

Internal description: very red colour, very moist and red juices

Internal temperature: 50 – 55oC

Touch test: Very soft to touch 

Medium Rare - cook each side for 3-4 minutes, turn once.

Internal description: Lighter colour, moist and pink juices.

Internal temperature: 55 – 60oC

Touch test: Soft and springy 

Medium - cook each side for 4 - 6 minutes, turn once.

Internal description: Pink colour, moist and clear to pink juices. 

Internal temperature: 60 – 65oC

Touch test: Firm and springy 

Well Done - cook each side for 5 – 6 minutes, turn once.

Internal description: Stone grey, dry and clear or no sign of pink juices 

Internal temperature: 71-75oC

Touch test: Very firm to touch 

6. Finally, let your meat rest on a board or warm plate for about 5 mins. Cover loosely with foil (too tight and you'll make the hot meat sweat and lose valuable moisture).

Resting allows the natural meat juices to redistribute through the muscle, relaxing the meat fibres so you can savour delicious tender and juicy beef.

Once you’ve let the meat rest, serve on plates that you warmed in the oven (not hot, just enough to keep the steak warm) and enjoy!