Remove the steaks from the fridge 30 mins to 1 hour before cooking them. Pat them dry and season with salt and pepper.
Heat a heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic (optional) and steaks, adding in some thyme or rosemary (optional) herbs around them.
Turn the steaks every 30 secs to 1 min with tongs to develop a deep brown crust. As an approximate guide, each steak will take 3 mins to cook for rare, 4-5 mins for medium and 7-8 mins for well done. If your steak has a layer of fat running down the side, hold the steak on its side with the tongs and push the fat into the pan for 2 mins or until golden brown in colour.
Transfer the steak to a plate. Cover in foil to seal in the juices and leave to rest for 5 minutes before serving.
Average serving size 200-250 grams giving you 8-10 portions