A good steak

May_Dessert Island_A Good Steak_(c) Jonathan Bainbridge

Serves 4


  • 4 x 350g USDA sirloin steaks (or well-marbled steaks), brought to room temperature
  • soft butter
  • fine salt and black pepper, to taste


Heat a cast iron griddle pan over the lowest heat setting for 30 minutes, to build up a good heat.

Brush one side of each steak with soft butter and season heavily with salt and pepper – don’t be afraid, the meat will absorb this during cooking – then turn over and repeat.

Increase the heat under the griddle pan to high (and make sure your extractor fan is on!).

Place each steak on the griddle and cook for 1 minute, then turn and cook for 1 minute. Turn again, cook for 2 minutes, then give one final turn and cook for 2 minutes. This will build a great crust on the steaks.

Remove from the pan and rest for 5 minutes before serving, accompanied by Dijon mustard, a simple vinaigrette-dressed salad and, of course, a good glass of red.

Recipe courtesy of Barry Vera , Executive Chef at STK togrp.com/stk-london/

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