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... Read more.
Remove the steak from the refrigerator 30 minutes before you want to eat. Preheat your grill or barbecue to high and your oven to 200°C.
Rub the steak all over with oil and season generously with salt and pepper. Cook the steak over a high heat for 2-3 min on each side, so that it is well coloured. Now transfer it to the oven for 10 min, turning once or twice. Alternatively, move the steak to a cooler part of the grill or barbecue and cook it for a further 12-15 min, depending on the heat of the grill and thickness of the steak. Turn the steak every minute or so to prevent burning.
Because of the bone, you’ll find that the meat won’t cook evenly: it will be rarer close to the bone towards the edges it will be medium or even medium-well done. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
Transfer the steak to a warm plate and cover it loosely with foil. Leave to rest for 5-6 min before carving.
To serve, cut the two sections of meat away from the bone and carve into thick slices. Serve with more salt and pepper, extra-virgin olive oil and the lemon wedges if using.