- 4 scotch fillets. (Note: The best steak I have discovered in Australia is from Cape Grim in Tasmania. You have to mortgage your home and sell your children to Apple sweat shops in China to afford one but its worth it)
- Olive oil (or leftover oil from Decadent Caramelised Onions)
- Himalayan, Celtic or Herbal salt
- Cooking an amazing steak takes about 25 minutes from start to melt in your mouth yumminess, so plan accordingly.
- Salt your steak on both sides generously – it should form a coating that will fry crispy when you cook it. Dont panic, as long as you use Himalayan or Celtic based salt then it wont cause you any harm. Let sit for 15 minutes at room temperature.
- Heat up your pan. How hot your pan should be depends on the thickness of your steak. The thinner the steak the hotter the pan and the thicker the steak the more moderate the pan temperature. It sounds topsy turvey I know, but thats how its done. As a general guide, if it is a minute steak then you want the pan really hot. If its a 1 inch thick scotch then medium high is about right. True steaks are never cooked past medium so I cant advise you how to do well done. Sorry, but it is a crime against nature.
- Heat the pan for about a minute or two depending on the thickness and then add your oil. The oil should be really fast moving but not smoking.
- Place the steak in the pan, i dont suggest doing more than 2 at a time as the pan will cool down too much. Cook until the line on the side is a quarter the way up then flip.
- You only flip once! No multiple turns on these steaks please! Cook for the same length of time as the first side. It will be about 2.5 – 3 minutes each side.
- Once cooked, take the steak out and place on a (preferrably warm) plate to rest. It should rest about 5 minutes.
- Serve with decadent caramelised onions and some crispy roast potatoes if you can be bothered. Just fried asparagus also goes well.