Cast Iron Steak

Remove the steak from the fridge 40 minutes before cooking. Season liberally with coarse salt and freshly ground pepper both sides.

Preheat the oven to 100° C.

Take a large cast iron frying pan and place over high heat for 5 minutes until very hot. Add several tablespoons of olive oil and lay the steak down flat. Leave for one minute. Turn it and cook for 2 minutes.

Take the steak in the tongs and lay the fat on the cooking surface so the fat sears and renders. Return to cooking the steak flat turning every few minutes for about 12 minutes or until a dark crust forms.

Add a sprig of rosemary, two cloves of crushed garlic and 30g of butter. Baste the steak in the butter. Cook for a further minute. Remove from heat, place on a warm plate, cover loosely with foil and place in the oven.

Make a gravy in the pan by deglazing with red wine, adding stock or jus and thickening by whisking in 30g cubed cold butter.

Slice steak, season and serve with gravy.