Some more tips from
http://www.timesonline.co.uk/:Step 1 – Prepare the steaks
• Allow to come to room temperature (for about 20 minutes).
• If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.
Step 2 – Preheat your pan
• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).
• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)
• When you place the steaks in the pan, a "sizzle" will tell you if it’s hot enough.
Step 3 – Cook to your liking
• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.
• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)
• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.
Step 4 – Rest your steaks
• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.
Step 5 – Serve your steaks
• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
• Serve your steaks on hot dinner plates, and enjoy.
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