1. Remove your steak out of the packaging, massage with a little beef tallow or chicken schmaltz, then sprinkle with F&Co spice rub (in the same way you would use salt) and leave to marinade for up to 2 hours.
2. Prepare a BBQ for direct grilling over high heat or a heavy based griddle pan until it sizzles when you add a drop of oil.
3. Sear the steak on both sides over high heat creating a rich, dark crust then reduce to medium heat and continue to cook for 2 to 3 minutes each side for a medium rare steak. Press the steak with your thumb, it should have a slight spring to touch and a core temperature of 50°C before resting.
4. Leave to rest in a warm place for half the cooking time before carving into thin slices across the grain and dress with fresh herbs and a squeeze of lemon.
to serve
- Beef tomato salad, dressed with a shallot and red wine vinaigrette.
