Bring your steak to room temperature to ensure even cooking. Cut small slits across the line of fat on the side of the steak if it is very thick. This stops it buckling as it cooks. Drizzle some oil over the fat and meat. Sprinkle with salt and rub in. Season with pepper as well if you like.
Place a griddle pan or heavy based frying pan over a high heat for at least five minutes. Hold the steak on the hot pan, standing it up on the fatty edge. Hold it there for 10-20 seconds until the fat begins to run onto the pan.
Lay the steak on its side. Turn down the heat if your steak is very thick. On average, cook for two minutes on each side for a rare steak, three minutes for medium, and four minutes for well-done. However, the thickness of the steak will alter the cooking time. Pressing the steak down with a spatula will give a good brown crust.
Once cooked to your liking, leave the steak to rest on a warm plate for five minutes, so the juices will settle evenly within the meat, while also allowing the meat to relax and become more tender.
Sirloin steak with chunky chips
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