Perfect Your Steak!

Use gas to heat your cast iron frying pan
As it's getting to high temp, use tongs to grab the steaks (see the pic) to start rendering down the fat (you don't need oil, the rendered beef fat will do)
Once the pan is at a high temperature, sear the steaks (do not flip until the underside is golden brown, completely caramelised. Then flip over and repeat the process on the other side
When the steaks are seared on both sides, stack them together like books, and cook the fat only (again, see pic); you want all edges of the fat to caramelise and crisp up
Once that's down, turn the temperature down to low
Gently heat the steaks to your preferred 'doneness' (we highly recommend medium rare
Allow to rest fully (serve on warm plates)
Slice thinly, across the grain