Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 30 minutes.

Pan fry: preheat a large heavy based frying or griddle pan over a high heat. Once hot, add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.

Once you have achieved a good level of caramelisation 3-4 minutes you will need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare: - medium rare 5½-6 minutes in total - rest for 6. Internal temperature 45- 52°C
Medium- medium well 8-10 minutes in total - rest for 4. Internal temperature 55- 62°C
Well done: 11 - 12 minutes in total - rest for 1-2. Internal temperature 65-70°C

Remove from the pan, cover loosely with foil and rest in a warm place for the recommended time.

Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)