1. Pre-heat your griddle/frying pan on a very high heat. While your pan is heating, lightly season your steak with salt and pepper and a small drizzle of oil. Never oil the pan as this will cause the pan to smoke.

2. The pan should now be hot. To check the heat of the pan, place a drop of water on the hot pan, if it bounces around then the pan is hot enough to start.

3. Every person is different, some people prefer a well-done steak and others prefer it rare.

Below is a guide for a two-centimetre-thick Rump or Sirloin Steak at any preference:

For rare: About 1½ minutes on each side

For medium-rare: About 2 minutes on each side

For medium: About 2½ minutes on each side

For well done: About 3 minutes on each side

4. Once your steak is done place it on a plate or chopping block, cover with foil and allow it to rest for five minutes. Serve with a great sauce (peppercorn is our favourite), a sharply dressed green salad and chips.

1. Crush the peppercorns and garlic cloves with a pinch of salt in a pestle and mortar until you have a smooth-ish paste, then stir in the vinegar.

2. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hours to marinade, but no longer than two hours.

3. To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt.

4. Cook the meat until charred on each side:

• • About 5 mins on each side for rare
  • If the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing.

5. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips and wholegrain mustard.