Before cooking remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread the steaks out on a board in a single layer. Allow the meat to 'bloom' and come to room temperature for about 20 minutes before cooking.
2. Preheat your pan
Make sure that your griddle or frying pan is preheated to the highest temperature before you cook your steaks. When you place the meat into the pan you should hear a sizzle. Using a pan which is not hot enough can cause toughness. Add a little olive oil to the pan, or brush the oil directly onto the steaks to avoid using too much.
3. Cook to your liking
Cook the meat for the recommended time (see table below) on one side without touching, then turn very gently and cook on the other side for the remaining time. Don't turn your steaks more than necessary - every turn lets precious juices escape and dries out the meat. Be careful not to overcook, as this will make the meat dry and tough. You can test for doneness by pressing your steak gently with the tip of your finger.
4. Rest your steaks
Once the steaks are cooked to your liking they must be rested. During resting, the temperatures within the meat fuse, the juices in the middle move to the outside and it becomes warm, moist and tender all the way through. To rest your steaks, place them on a rack so they don't lie in their own juices. Cover with foil and leave in a warm place for up to 10 minutes. Remember, it is always better to over-rest your steaks than to under-rest them.
5. Use a good steak knife
Finally, use the right knife to cut your steak. A serrated edge encourages diners to 'saw', which gives the impression of toughness on even the tenderest meat. A sharp un-serrated blade slices cleanly through the steak and enhances the whole eating experience for you and your guests.
Steak Cooking Time Guide
The times given here are a guide only and refer to a steak that is approximately 2'cm or 1" thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.
