T H E  U L T I M A T E  S T E A K

Preparation time: 2 minutes

Cooking time: 13-15 minutes

Serves: 2

Season: All ingredients available year-round

2 tsp extra virgin olive oil

1 x 225-280 g rump or rib-eye steak, about out 2.5

cm thick

Sea salt

Freshly ground black powder

Rub a tsp of olive oil onto one side of the steak.  Season well with sea salt and freshly ground black pepper.  Give the same treatment to the other side.

Heat a large frying pan, preferably with ridges, over a medium-high heat.  Test the heat of the pan by adding a flicker of water: if it sizzles, the pan is ready for the steak.  Place the steak into the pan and do not move it around or press it down with a spatula.  Cook over a medium-high flame for 4 minutes.  Flip the steak over and cook for another 4 minutes for a steak cooked to medium.  If you like your meat rarer, cook for 3 minutes after flipping.

Transfer the cooked steak to a plate and cover lightly with foil.  Allow to rest for 5 minutes before serving.  This will give you just enough time to arrange some washed salad leaves over two plates and spoon out some mustard.

Obviously, this recipe can be doubled or tripled.  The only word of advice I have about cooking steak is not to overcrowd the pan: a large frying pan is the right size for two steaks.  Remember, steaks retain their heat for quite some time and are also perfectly delicious when served at a warm room temperature, so cook in batches if necessary.