Chargrilled steak recipe

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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
  1. Remove the steak from the fridge an hour before you want to cook it, to allow it to come to room temperature.
  2. 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.
  3. 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).
  4. 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.
  5. Leave to rest for 5 minutes before serving.

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