Perfect Steak

Cooking time:     13 mins
Serves:                 4

What you need

4 x John Penny Rib-eye or Rump steaks
1 tablespoon extra virgin olive oil
Freshly ground black pepper

1 lemon for squeezing

Home-made oven chips, made from 4 large baking potatoes cut into wedges
4 roasted vine tomatoes
100g pack wild rocket

How to cook

Take your meat out of the fridge at least 10 minutes before cooking.

Pat the steaks dry with kitchen paper, and then rub them with a little olive oil.

Pre-heat a thick-bottomed pan so it's nice and hot, then season the steak well on both sides with freshly ground black pepper.

Place the steaks in the pan and cook, turning every minute until done to your liking - for a thick steak cook for 6-7 minutes for rare; 7-8 minutes for medium-rare; 8-9 minutes for medium; and 9-10 minutes for well-done.

Once cooked, remove the steaks from the pan, place on a warm plate and leave to rest for 5 minutes.

Just before serving, drizzle the steaks with a really good extra virgin olive oil and a squeeze of lemon juice, and don't forget to pour over all the lovely resting juices.

Delicious served with home-made oven chips, roasted vine tomatoes and wild rocket.

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