1. Season the steak on both sides with freshly ground black pepper. Take a heavy frying pan the right size to hold the steak with little room to spare. Put the clarified butter or oil in the pan and heat just until the oil starts to smoke. Carefully lay the steak in the pan and sprinkle the top lightly with salt. After a minute or so, when the bottom of the steak has started to brown, use tongs to carefully turn it over. Salt lightly and cook for a further minute, then turn again. After another minute, turn again.
2. By this time the steak will be cooked rare. If this is how you like it, turn off the heat. If you prefer to cook it further, continue to turn the steak every minute until it is done to your liking. Leave the steak to rest in the pan with the heat off for about 3 minutes. Then remove and make the pan gravy as described below.
3. Roasted parsnips make a delicious accompaniment. Peel and split the parsnips, place in a small roasting pan, brush with peanut oil and roast for about 30 minutes in a fan oven preheated to 210 degC. Sprinkle lightly with salt before serving.
4. Spinach, blanched and buttered or made into a simple salad, completes the meal. Serve the vegetables in bowls at the table so that everyone can help themselves.

To prepare Gravy: 

1. Once the steak has been removed from the pan, any excess fat is spooned out and discarded and then a slosh of the wine, beer - or water - you are going to drink at the table is added to the pan, which is returned to the heat. The dark residues in the pan are scraped up with a spatula and a teaspoon of butter is swirled in.
2. The resulting spoonful of tasty sauce is then poured over the steak.