- Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
- Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
- For more flavour, try one or a combination of the following…
- Halve a garlic clove and rub it over the steak every time you turn it
- Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
- Or create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
- Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
- Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top
Considered to be a prime steak, like fillet, but with more flavour. Best served medium-rare.
To make sure everything cooks evenly, it’s best finished in the oven. Great for sharing.
Bavette and flank steak
Cheap cut that’s best served no more than medium and is great for barbecuing.
Prized as the most tender cut, it’s also the most expensive. It has little fat, and is best served as rare as you like.
Rib-eye and tomahawk
There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf.
This steak is cut from the shoulder blade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough.
Also called hanger steak, this rope-shaped piece of meat has lots of flavour but will be tough if cooked beyond rare.
The least expensive of prime steaks, it will be tough if cooked anything beyond medium.