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Introduction

Try something different...this steak cooks beautifully over burning coals, in the same way as you would griddle the meat which imparts a very traditional flavour.

Method

  1. Remove the steak from the fridge an hour before grilling.
  2. Preheat a grill pan over a high heat. Pat the steak dry, and season both sides generously with salt and pepper.
  3. Tie the rosemary and sage bunches together with butcher's twine to form a herb brush. Use the herbs to brush the steak with olive oil whilst cooking.
  4. Place the steak on the grill pan, and char it until well browned, 3-4 minutes each side, until there's a little spring when pressed with your thumb, the steak is traditionally served rare.
  5. When the steak is done, remove it from the grill pan and allow it to rest in a warm place for 5-10 minutes, before slicing.
  6. Carve from the bone & slice thinly against the grain.