Defrost your steak to room temperature.
Rub your steak with your favourite olive oil. I used De Rustica Estate Intense because of its strong flavour. Willow Creek also has many flavours to choose from.
Rub your steak with Funky Ouma's African Rub, Oryx coarse black pepper and Shiraz.
Start frying it in your pan. If you have a cast-iron pot, use that. Turning the steak every 30 seconds. Spoon the juice that will develop in the pan over your steak regularly. If it looks dry, add more olive oil.
When your steak has reached the doneness you prefer, remove from the pan en let it rest for 10 minutes. Cut it into strips of the desired thickness and spoon the juice over just before serving.