This Is How A Chef Makes The Perfect Steak Every Time

Pre-heat oven to 160ºC. Rub the steak fillet with melted beef fat or beef dripping, and season heavily with fine Cornish sea salt.  Place in a very hot dry cast iron pan for 3-4min on each side so you get a deep crust, ensuring you're constantly moving the steak around the pan until it's beautiful brown.  Remove the steak and put on a rack or dish with crushed garlic, herbs and bay leaves. After a few minutes, place the steak in the oven and bring the core temperature up gently. Turn every few minutes until core temperature around 43-44ºC.  For a special finish you can lather the steak in aged beef fat and marmite butter for a great umami kick and then let rest for 10-15min in a warm place.  Season with coarse Cornish sea salt and black pepper, then slice to serve.