Grilled steaks

Grilled steaks

By
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How I cook
Serves
6
Photographer
Jason Lowe

At home we are not big meat eaters, but sometimes I am overwhelmed with a craving that cannot be ignored. Thickly sliced well-aged fillet of beef – generously seasoned and cooked to a firm, salty crust on the outside yet meltingly tender and pink within – does the trick. Here I’ve served it with mashed potatoes and gently cooked chard. Place a pot of Dijon mustard on the table for those who wish to smear some onto their steak.

Ingredients

Quantity Ingredient
6 thick fillet steaks, about 200g each
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon mild-tasting olive oil

Method

  1. Season the meat really well on both sides with the salt and pepper; the salt should form a loose crust. Place a heavy-based non-stick pan over a medium-high heat, add the olive oil and allow it to become really hot.
  2. When the oil is almost smoking, lay the steaks in the pan, spacing them well apart, and turn down the heat very slightly. Allow to sizzle undisturbed for 3 minutes, then turn and cook on the other side for a further 3–4 minutes according to taste.
  3. Transfer the steaks to a warm plate and leave to rest in a warm place for 10 minutes before serving.

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