The art of cooking steak is one of the most debated topics in all of cooking, and when learning how to cook fillet steak, the most premium and expensive cut, you want to make sure you’re doing everything right. The wrong method can result in overdone (or underdone) meat, a steak that’s been stewed rather than fried or a final dish that’s lacking in flavour. Treat this prime ingredient with respect, however, and you’ll be rewarded with one of the nicest, most tender cuts of meat available.

When buying fillet steak, thicker pieces are less likely to overcook, so aim for a steak that’s almost as tall as it is wide. It’s vital that it’s at room temperature before it goes anywhere near the pan, too, giving you time to heat your pan (the heavier the better) until it is smoking hot. If it’s too cold when the meat goes in, the temperature will drop further and you’ll end up stewing the steak. You’re after a dark golden crust, which is where the majority of the steak’s flavour comes from, and the hotter the pan is the better the crust will be.