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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 IMPORTANT that the steak at room temperature before you cook it. So remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking. Heat the pan until it's SMOKING HOT if you are after a charred smoky crust. (My smoke detector actually went off when I was preparing the steak. The sound of the alarm is worse than nails on a chalkboard and very frightening that my cats went gaga...so be prepared.)

I prefer my steak prepared with nothing other than a sprinkling of salt and a generous twist of pepper. The add of smashed garlic and thyme to the hot fat (avocado oil and butter) while the steak is cooking help add extra flavour to the steak without overpowering it. But feel free to use your favourite marinade.
225 g - 250 g Fillet steak
Pink or regular sea salt
Freshly milled pepper
Avocado oil
1 Large garlic clove, smashed
2-3 Fresh sprigs of thyme
50 g Butter

Pat the steak dry with kitchen paper and leave to come up to room temperature for an hour or so, covered with a clean kitchen towel.
Sprinkle the black salt all over both sides of the steak and rub in, followed by a grind of pepper. Drizzle each steak with a little of avocado oil and rub in on both sid...