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- 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
