Always buy the best-quality steak you can afford. Look for steak from grass-fed British-reared beef that has been hung for at least 28 days. Its flavour and texture will blow you away!
- your choice of steak, rump, rib-eye or sirloin, cut 2.5-3 cm thick
- olive oil
- salt and black pepper
How to Make It
- Remove the steak from the fridge an hour before you want to cook it, to allow it to come to room temperature.
- Heat a cast-iron ribbed griddle pan until it is very hot. Or, prepare a charcoal fire – burn the charcoal until the flames have died down and the coals look greyish/white in colour.
- Just before cooking, season the steak well with salt and black pepper on both sides and brush lightly with oil (do not oil the pan).
- Chargrill the steak: 3–4 minutes in total for rare; 5–6 minutes in total for medium; 8–10 minutes in total for well done. Don’t turn the steak over too many times – ideally just once – and cook for the same amount of time on each side.
- Leave to rest for 5 minutes before serving.