This steak is beautifully marbled and has a delicious flavour, and is very tender. Just don't overcook it! Cook in a hot pan, season with salt and paprika, and seal the fat side first to help oil the pan. Then, seal the sides, leave to rest, and serve. As a roasting joint, this is the finest roasting joint. Delicious, succulent roast beef. Season all over and fry off in hot oil. The joint can now be roasted, fat-side up, allowing 10-15 minutes per 450g for medium-rare, 15-20 minutes per 450g for medium, 20-25 minutes for medium-well, and 25-30 minutes for well-done. Turn the joint halfway through its cooking time for an even roast. Steaks are usually around 225g.