Hanger steak

Ingredients

Serves 6

Prep: 10 min plus 1 hr salting

Cook: 4 min plus 8 min resting

700g trimmed hanger/onglet/skirt steak

2 tbsp rock sea salt

2 tbsp groundnut oil

Bavette steak

Serves 4

Prep: 10 min plus 1 hr salting

Cook: 5 min plus 10 min resting

2 x 250g trimmed bavette/flank steaks

2 tbsp rock sea salt

2 tbsp groundnut oil

Fillet steak on the bone

Serves 2

Prep: 10 min plus 1 hr resting

Cook: 4 min plus 10 min resting

500g fillet steak on the bone

½ tbsp rock sea salt

1 tbsp groundnut oil

Method

These steaks are prepared and cooked in the same way, although bavette takes marginally longer. Although the cooking time seems ludicrously short, it is vital to rest the meat for double the cooking time before slicing across the grain. Use a high burning temperature oil such as groundnut.

Begin preparations an hour before you are ready to cook the meat, preparing everything else to fit in with the times given. Pat the meat dry with kitchen paper and season generously with rock sea salt, pressing it into the meat. Leave for 1 hour. Smear with oil.

Heat a griddle pan or heavyweight, non-stick frying pan, over a high heat for several minutes until scorchingly hot. Lay out the steak or steaks, pressing down with a spatula. Leave untouched for 2 min, the bavette for 2½ minutes, then turn and repeat. Remove to a board, standing the fillet on the bone, and leave to rest for 8 min, 10 min for the bavette.

Slice the hanger across the grain, cutting thin, long slices, spreading them across the board or a warmed serving plate. Slice the bavette across the grain, making a cross with the grain, in slightly thicker slices, laying out as before. Cut the fillet off the bone in a spectacular sweep, then slice thickly across the grain. Don't miss out on the juices.

You won't need salt, but a squeeze of lemon points up the flavours and you will need freshly ground black pepper.

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