Keep the steak at room temperature for at least 1 hour.

Heat the ghee in a skillet until very hot.

Grill the steak, turning exactly once. Sprinkle with salt, pepper. Serve.

Success factor: meat quality is crucial. You can't fix anything if the meat is stringy. Buy well matured beef that had plenty of space to run: Uruguay, Brazil, South Africa, Australia...

Success factor: grilling time per side depends on the thickness of the steak, desired doneness, how fatty the steak is, the age of the cook, how fat his nose is... don't get me started on this. OK: it's 3 minutes per side for a small steak (4 cm thickness) if your heat is quite high.

Success factor: If you turn more than once, you're doing it wrong. Once you're doing this right, you won't have to serve side dishes.