Prep time: 1 minute
Total time: less than 10 minutes
Take the steaks out of the fridge at least 10 minutes before cooking.
When ready to cook, season well by sprinkling Maldon sea salt, freshly ground black pepper and a drizzle of oil on to both sides of the meat. Do this too early and the salt will take the moisture out of the meat.
Heat up the barbeque, griddle pan or frying pan over a high heat. When it is hot, sear the steaks either side. Then turn them over and repeat until you have have cooked the meat to your liking.
Cooking times will vary depending on the thickness of the meat, but I recommend the following:
Once cooked to your liking, take the meat off the heat and leave it to rest.
Meanwhile, make the garlic butter by melting the butter in a saucepan over a high heat until it bubbles. Add the chopped garlic and stir for 2 minutes until it is starting to turn golden. Add the chopped parsley, and season with salt and pepper.
Pour the garlic butter over the steaks to serve.
To test how cooked the steak are, try pressing your index finger on to the steak while it’s cooking. You’ll soon notice that the flesh becomes firmer as it cooks. It will have lots of give and feel ‘fleshy’ when rare, then become firmer for medium rare but still with some ‘squidge’, medium will feel firm with ‘bounce’ and finally well done will feel firm with no give. Have a go and see what you think!”