Arguably the king of all steaks and a firm favourite of chefs and home cooks alike, the striploin steak is a real winner or steak night. Wonderfully marbled, it's thick rim of fat renders when cooked and bastes the meat in the pan.
For this a griddle pan is best, but a heavy based frying pan will work well too!
1. Make sure you take your steak out of the fridge at least one hour before cooking, to bring it to room temperature. Season well with sea salt and black pepper on all surfaces of the meat especially the fat.
2. Place the steak fat side down in a cold pan, holding it with a set on tongs to stop it falling over. Bring the pan up to a high heat, gradually rendering the fat down.
3. Once the fat is nicely caramelized you can turn the steak to cook on one side. Cook for a minute and a half on both sides, for a medium rare cook and then turn down the heat.
4. Add a large knob of butter, the slightly bashed clove of garlic, rosemary and thyme and cook your steak in the foaming butter for another minute on each side.
5. Place the steak on a plate, pour over the buttery, herby mixture and leave to rest for 4-5 minutes.
6. After resting, slice the steak against the grain and serve with a sauce of your choice!