November 13th, 2010
I cook mine for 2 minutes per side, in a hot frying pan, with butter (medium rare). On completion of cooking, it should be left to sit on a warm plate for 5 minutes to allow it to relax. Be careful not to get your plate too hot or the steak will continue to cook. While the steak is relaxing I add a little chopped garlic to the pan, then some red wine and Balsamic vinegar to make a sauce with the juices – this can be thickened with a knob of butter.