Slice fillet or rib-eye steak along the grain, then arrange on a plate with your chosen sauce and side dish.Remove steaks to a plate and allow to rest for at least 5 mins. T-bone steak has plenty of fat, so simply spoon it over the meat as it renders down. If you're cooking fillet or rib-eye steaks, add a knob of butter to the pan, allow to foam a little and baste the steaks.For fillet steak, cook the rounded edges too, turning to seal them well. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. Add a swirl of oil, with a whole garlic clove and a herb sprig. To cook your steaks, heat a frying pan - to a moderate heat for fillet, hot for T-bone or very hot for rib-eye.You also get some marrow in the bone which can be spread on the cooked meat. You get about 200-250g of meat, with a sirloin on one side of the bone and a fillet on the other. It has a good marbling of fat with a layer of creamy fat on one side - this should be left on for cooking, then removed if you like. T-bone: Generally 350-400g each, including bone. I like to cook my steaks split in half lengthways, not the usual round medallion shape. Also, ensure that the butcher removes the sinewy chain that runs down the side. Ask for a piece cut from the middle of the fillet, not the end. It is very lean and, because it has short fibres, very tender. The fat adds flavour as well as basting the meat during cooking. Cook with the surrounding fat still attached, then remove after cooking, if you prefer.
It has an open-fibre texture and a marbling of creamy fat. This cut used to be quite cheap, but is now creeping up in price. Allow 200-250g per head to allow for trimming. Choosing your steak Rib-eye: The chef's favourite.