1. Remove the meat from the fridge and allow it to come to room temperature. Depending on the size of the steak, this can vary, but try to allow at least 20 minutes.

2. Preheat your cooking surface: For a barbecue or grill, heat until very hot  |  For oven cooking, preheat to 210°C / 410°F.

3. Season the steak (e.g., a 12oz ribeye or 10oz striploin) with Maldon salt only.

4. Place the steak on the grill or in a pan: If using a pan, add a very small drizzle of canola oil.

5. Cook the steak for 3–4 minutes without turning.

6. Flip the steak and cook for another 3–4 minutes.

7. Repeat this process once more, flipping again so that each side cooks for a total of 6–8 minutes. Turning in this way allows for even cooking.

8. Remove the steak from the heat and place it on a cooling wire.

9. Dress the steak with a drizzle of olive oil and sprinkle over a little fresh ground black pepper.

10. Allow the steak to rest for at least 20 minutes: This helps the juices redistribute and improves texture and the steak will be medium rare.

11. Slice with a very sharp knife to avoid tearing the meat—tearing can make the steak seem tough.

Grilling Tips

• Only add olive oil and black pepper after cooking. If added before, they can become acrid and bitter.

• Salt before cooking—it helps create an excellent crust.

• For best results on a barbecue, cook over coals, ash, and embers, rather than open flame.

• Always rest the steak after cooking.

  • A good rule of thumb: rest for as long as you cooked it.

Temperature guide

If using a temperature probe the following is a guide as to doneness.

• Rare 110F 43C
• Medium Rare 115F 46C
• Medium 125F 52C
• Medium 135F 57C