Follow along as Nick takes you through his hot tips on how to cook the perfect eye fillet steak!
How to cook the perfect steak
Tips for the perfect Eye Fillet Steak
Must have meat at room temperature before cooking.
Cut your steaks into 1 inch thick pieces (to standardise cooking time, can do the same with other cuts of steak too).
Use your wok burner and get the pan CRANKING hot.
Generously salt both sides (with good quality salt flakes.
Do not put oil onto the steaks. Instead, add a generous amount of olive oil (or ghee) to the pan once it has come up to a high heat.
Medium rare: 4 mins on first side, then 3 mins on second side.
Medium: 5 mins, then 4 mins.
Well done: 6 mins, then 5 mins.
Rare: 3 mins, then 2 mins.
Always rest for 4 mins afterwards.
For a boujee steak
After resting, put pan on a low heat.
Place a tablespoon of butter and a small bunch of thyme or rosemary in.
Spoon the browning melted butter over the steak (also in the pan) for approx 30 seconds.
Serve with a little squeeze of lemon over the top.