1. Defrost our steak in the fridge overnight or in a sink of cold water for one hour.
2. Trim the meat and fat and cut into 5mm thick strips.
3. In a pan add 4 tbsp of good EVO oil. When the oil starts smoking, add the meat and stir for 1 to 2 minutes.
4. Once removed from the heat, sprinkle over some coarse truffle salt.
5. Transfer the meat on to a serving plate & cover with rocket or fresh rosemary.