A tender steak, which cooks quickly, particularly if pan-fried, as it is relatively thinly cut. Can be braised, grilled, fondued or pan-fried, used in a casserole or pie filling.
Key points to think about are seasoning, what pan to use and resting time.
Season the meat really well before cooking.
Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
This steak is cooked when brown on both sides.
Resting is the final, crucial step for perfection. Give it 5 minutes.
Once the steak is rested, serve.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.