When cooking your beef sirloin steaks, it's important to remove them from the packaging and pat them dry. Preheat your griddle or heavy-based frying pan until it's hot enough that a drop of oil, or fat, sizzles when added.

Don't overcrowd the cooking base. For a medium-sized pan, it's best to cook only a couple of steaks at a time. To render the fat, place the steaks on their sides before searing them on the flat sides.

Cook the steaks over high heat, turning them only once a rich, golden crust has formed. For a medium-rare steak, cook for 4 to 5 minutes on the first side, then 4 minutes on the reverse side.

To add some extra flavour, finish off your steak by adding a generous knob of beef dripping when frying or on the griddle. Once cooked, season and let your steak rest in a warm place for at least 5 minutes before carving.

Remember to gently press your steak with your thumb to determine its level of doneness. The more spring back you get, the hotter the protein cells have expanded, indicating a more well-done steak. For a medium-rare steak, it should feel soft with a little spring back.