Pan-Seared Iberian Pork Pluma Steaks

Remove the Iberian pork pluma steaks from the fridge and leave them to come to room temperature for 30 minutes.

Heat a griddle pan or heavy-based frying pan over high heat until it's smoking hot, then brush with extra virgin olive oil.

Cook the steaks for 2-3 minutes on each side until they're well browned on the outside and still pink and juicy in the middle (internal temperature 63°C).

Transfer the steaks to a chopping board and rest for 5 minutes to allow the juices to redistribute.

Slice the pluma steaks into medallions or thick strips, then season with coarse sea salt or sea salt flakes and freshly ground black pepper to taste.