1. Remove Scotch Fillet steaks from the fridge and let come up to room temperature 
2. From a height, season with a pinch of good quality salt 
3. Get your frying pan smoking hot! If you are cooking both 200g steaks, make sure your pan is large enough to fit the steaks in with plenty of room. 
4. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side, depending on yourdesired level of 'doneness' (our steaks are cut 2cm thick). As a very rough guide, our 1" thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done 
5. After flipping the steak for the first time, add 1 tablespoon of butter with some thyme and garlic and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly 
6. Remove the steak from the pan and leave to rest for 5 minutes. Don’t be tempted to skip this step, if you slice into it straight after cooking all the juices will flood out. Resting time allows the juices to reabsorb into the meat. 
7. Enjoy ;-)

Shelf Life: 5 days from delivery for all Chicken, Lamb and Pork cuts.