Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

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  • 2 x 250–300 g/9–10 oz thick (about 5 cm/2 inch) <


Let the steaks come to room temperature, covered. Heat a cast-iron griddle pan over a high heat for 10 minutes, until smoking.

Massage the steaks with oil and season with a heavy hand: lots of salt and generous with the pepper, too.

Place the steaks in the pan and don’t touch for 2 minutes. No poking, prodding or general mucking about. Then turn them over and repeat. (For medium