Get your iron dish on a high heat and let it get shouting hot.
Spread the steaks out on a slashing board and shower a little olive oil over every one.
Sprinkle over the garlic, wise, a decent sprinkling of salt and loads of ground black pepper.
Mesh the zing of the lemon onto the steaks, at that point cut the lemon in two and crush one of the parts over them also.
Rub this marinade into the two sides of every steak with your fingers so they are uniformly oiled and prepared.
Spot the steaks on your iron or in a hot griddle (they make a touch of smoke, so get your fan on! ).
Ensure you don’t have such a large number of in the skillet at one time – there ought to be a hole between the steaks and they shouldn’t be contacting each other by any stretch of the imagination, so if your dish isn’t sufficiently large, cook in clumps.
Turn the steaks over following two minutes, at that point turn each moment until they’ve had 8 minutes cooking time altogether.
Press the other portion of the lemon over the cooked steaks and let them sizzle briefly, at that point lift them out of the dish with utensils to a plate to rest briefly prior to serving.
Totally tasty presented with some oven-prepared coat potato wedges, a flawless green serving of mixed greens and some hot stew sauce.
