Ingredients

• beef fillet, rib eye, sirloin (porterhouse) or rump steaks, about 2cm thick
• oil for pan-frying
• salt and ground black pepper

Method

Take the steaks from the fridge about 30 minutes before cooking (see Cook’s Tips).

Trim off any excess fat or silverskin. Brush the steaks with oil and season well with salt and black pepper.

Heat a heavy-based frying pan or ridged grill pan until very hot. Do not add any additional oil or fat to the pan. Place the steak in the pan, reduce heat slightly and cook for 3-4 minutes each side for rare, 4-6 minutes each side for medium rare and 6-7 minutes each side for well done. Stand 2-3 minutes before serving to allow the meat to relax. It wil be more tender to eat.

For thicker steaks (3-3.5cm) pan grill until browned on each side then lower heat to complete cooking. Let thick steaks stand for 5-10 minutes after cooking, then carve across the grain.

Cook’s Tip

Beef and Lamb will always cook more evenly if removed from the fridge around 30 minutes before cooking. This is especially important for larger cuts such as roasts or mini roasts.

If the steaks have a trimmed fat edge, such as a rump, cut through this every 2-3cm to prevent the edges from curling down during cooking.