One of the things I pride myself on most as a chef is being told by guests of my restaurant that my steaks are prepared perfectly. Getting a steak to a precise medium-rare every single time can seem ...
Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes.
Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces ... stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil ...