With a high level of marbling, it’s a cut well-suited to sauces, packing a punch with a strong taste that will stand up to competing flavours. Beef striploin is the ideal choice for fans of rib-eye, with an extra level of fat to crisp up in the pan for a sweet, buttery flavour.
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.