Allow your fillet steak to sit at room temperature for at least 30 minutes before cooking. Remove from packaging and pat it dry with paper towel. Generously season the steak with salt and pepper and rub a thin layer of oil, goose fat or beef dripping over it. Preheat a griddle or frying pan over high heat until it's smoking hot; you can add a little oil if desired. Place the steak in the pan, cooking over high heat until a rich, golden crust forms before turning. Cook for 3-4 minutes each side for rare or 4-5 minutes each side for medium-rare. Optionally, add a knob of butter, along with herbs like rosemary, thyme and garlic after flipping, allowing the butter to melt and baste the steak for the remaining time. Remove from heat and let it rest for at least 5-10 minutes before serving.
