I opted for eye fillet steak and mushrooms. Luckily, all the diners favoured rare or medium rare steak so there was no need to cook the steaks in batches.
The steps were followed, the steak seared for a minute on each side, rested for thirty minutes and then charred again for another minute on each side. The finished steaks were tender, juicy and flavoursome. This is a technique that I will be using again.