- Remember to take your Beef Steak out of the packaging, pat dry and bring to room temperature.
- Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of macadamia oil
- Season the meat just prior to cooking
- Don’t overcrowd the cooking base
- Massage the steak with oil and your preferred seasoning.
- Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
- Cook 4 to 5 minutes each side for medium rare
- Finish by adding a large knob of butter when frying or on the griddle
- Leave to rest in a warm place at least 5 minutes before carving
- The meat will become firmer as it cooks.
Tip: Gently press with your thumb, the more spring back you get the hotter the protein cells have expanded, which means the more well done your meat is. For a medium rare steak it should have a soft feel with a little spring back.