Steak

Allow the steak to come to room temperature, pat the steak dry, season with salt and freshly ground black pepper.

Heat a heavy based frying pan on a medium high heat, pour in enough olive oil to coat the base of the pan if the steak has a fat layer around one side, hold this side down in the pan to brown the fat before cooking the steak.

Cook for the following times depending on how you like your steak cooked, these times are guideline and will depend on the thickness of the steak, the degree of heat and the weight of the frying pan. If you are cooking your steak rare, keep the heat fairly high for the whole cooking time, if you are cooking your steak medium-rare or medium, lower the temperature to medium after the initial browning. Allow the steak to rest in a warm place for 10mins before serving

Sirloin

Rare 1 ½ -2 mins per side

Medium rare 2-3mins per side

Medium 3-4 mins per side

Fillet

Rare 2 ½ -3 ½ mins per side

Medium rare 3 ½ - 4 ½ mins per side

Medium 4 ½ - 5 ½ mins per side

Internal temperatures for cooking steak

Rare: 57C

Medium-Rare: 63C

Medium: 71C