Remove your steaks from the fridge at least 20 minutes before cooking to allow them to come to room temperature. Remove them from any packaging and sit them on a plate.

Heat a large frying pan over a high heat until ‘happy’ (this will take roughly 4 to 5 minutes). To check the temperature, hold your hand over the heated pan – if it’s too hot to hold your hand over, take the pan off the heat for a while. If it just feels warm, let it heat for a bit longer.

Add the oil – if it spreads quickly and thins, even starting to discolour or give off a haze, the pan is too hot. At a good temperature, the oil will start to spread and smoke gently. Swirl the oil to coat the base of the pan evenly.

Season the steaks generously on both sides with salt and freshly ground black pepper.

Sear the fat on the steaks for 1.5 minutes, until you get a nice colour on them, then fry the steaks for 1 minute on the first side, without moving them (this will start the caramelisation). Turn them over and fry for another minute. At this point you should have good caramelisation on both sides. Reduce the heat to medium high, turn the steaks over, add the butter and fry for 30 seconds. Baste the melted butter over the steaks. Turn them over once more and fry for 30 seconds, basting with the butter.

Remove the steaks from the pan and place on a warm metal tray in a warm place to rest for at least 5 minutes, to allow the juices to redistribute. (For steaks that are about 2cm thick, this will give you medium rare. See Tips for using a meat thermometer to cook the steaks to your liking.)