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: rare only : 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 you may need to lower the heat so as not to overdo the outer surfaces.

Rare - medium rare 10-11 minutes in total - rest for 6. Internal temperature 45- 50°C

Pan to oven - 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.

Preheat oven to 230°C / fan 210°C / gas 8 and a large heavy based frying or griddle pan. Once hot, add a little oil to the pan. or brush directly onto the steak Season as desired just before adding to the pan. Sear all over for 3-4 minutes. Place your meat uncovered on a wire rack set over a roasting tin and put into the preheated oven. Cook the steaks to your liking following the recommended times:

Rare - medium rare: 9-10 minutes, internal temperature 45- 52°C
Medium: 12-13 minutes, internal temperature 55- 60°C
Well done: 16-17 minutes, Internal temperature 65- 70°C

Remove from the oven, cover loosely with foil and leave to rest in a warm place for 10 minutes.

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.

Low temperature
Cooking guidelines from defrosted: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.

Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45 - 60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.

(Typical per 100g)