TAKE THAT FATTY STEAK OUT OF YOUR FRIDGE AND GET IT TO ROOM TEMP. then you have coat it in oil on both sides, Next step is to get mental with your salt and pepper on both sides of the steak.
Add the steak to a very hot pan – preferably cast iron.
Cook the bugger for 4 minutes and make sure you give it a turn every minute..
In your last minute of cooking it, add butter (margarine. im lactose intolerant) to your pan, and a few little crushed and peeled garlic cloves with a couple of sprigs of thyme or rosemary. Baste your steak with the butter (again. marge for the intolerant among us) during the last minute of cooking.
Chuck it on a plate and leave to rest for at least 4-5 minutes before serving.