I think this on-the bone steak is probably my all-time favourite. It’s cut from the saddle, and is made up of sirloin on one side of the bone and eye-filet on the other. It’s incredibly tasty, and needs nothing more in the way of flavour additions than good salt, freshly ground pepper, and a drizzle of extra-virgin olive oil. Ask your butcher for a big steak – at least 600g, and about 5cm thick. This will give you enough meat for two people to share. A steak this thick will take much longer to cook on the grill or barbeque, so I prefer to cook it in the oven after first sealing it in the griddle pan over a high heat.
This recipe is from Episode 18 of Good Chef Bad Chef Series 3