1. Remove from packaging and allow meat to bloom for at least 20 minutes at room temperature.
2. Preheat your pan and add oil. To cook steaks and other more tender cuts your pan must be at a very high heat (note: groundnut oil responds best to these high temperatures). For the majority of other cuts a medium to high heat should suffice.
3. To ensure that the meat is properly pan fried it is important not to over crowd the pan. The increased juice in the pan will steam the meat and not offer the same delicious golden brown finish.
4. To bring out the best flavour at roughly the halfway cooking point add a knob of butter.
5. Rest the meat: Place the meat on a warm plate or a rack and cover with foil for up to 10 minutes. This is an absolutely essential part of cooking as it allows the meat to relax making it much more tender as well as bringing out the best in its flavour.
The Best Cuts to Use
Beef - Fillet Steak, Sirloin Steak, Rib Eye Steak, Rump Steak, T Bone Steak
Lamb - Leg Steak, Noisette, Loin Chops, Best End Chops, Chump Chops, Cannon, Neck Fillet
Pork - Fillet, Loin Steak, Loin Chops, Chump Chops, Spare Rib Steak
Poultry - Breast, Leg