1 Steak (Weight depending on appetite. 150g is a small steak. Ideally at least 2cm thick.)
1 teaspoon Oil or melted butter (I use olive oil.)
Salt and Pepper
Take the steak out of the fridge at least an hour before you plan on eating, season well with salt and pepper and cover with a cloth or upturned bowl
Heat a heavy griddle, or if you don't have one, a heavy based pan until very hot and smoking, then, turn the heat down just a bit
Brush both sides of the steak with oil or melted butter and, for a 2cm steak, place on the griddle for 1-2 minutes. Please note you grease the STEAK, not the pan if you are using a griddle. Turn it over and griddle the second side for a further 1-2 minutes.
Turn the steak back over and rotate 90 degrees to get criss-cross griddle marks. Continue to cook for roughly a further minute (rare) or two minutes (medium) before flipping and finishing the steak off for as long as you need to get the steak cooked as you like it.
You can check the 'doneness' of your steak using the thumb test. If you've never come across this method before, it's worth checking out - I've put a link in the main post.
Allow your steak to sit in a warm place for a couple of minutes before you serve it. This is called 'resting' the meat and will allow the blood to be pulled back into the meat so that you have a beautifully moist steak.
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