Here’s the thing about cooking steak off the grill: it has to be done on a screaming hot, heavy slab of metal. A cast iron skillet is ideal but not necessary. I’d rather use a heavy casserole pan than a dainty skillet.
- Steak, 1
- Olive oil, a glug
- Salt + pepper
- Turn your oven up to maximum temperature, place your heavy slab of metal at the top of the oven and leave in for 30 minutes or so.
- 15 minutes before cooking remove the steak from the refrigerator, drizzle with a little olive oil and use your hands to ensure the entire steak is coated.
- Season every surface of the steak with salt and pepper and leave to sit for 10 minutes.
- Carefully remove your screaming hot, heavy slab of metal from the oven and place on the largest gas burner and turn up to maximum heat (also turn the oven off).
- Place the steak in the pan then turn on the extractor fan and open doors and windows.
- Cooking time depends on the thickness of the steak. For a 1½ inch sirloin I turn every 20 seconds for 2 minutes for a rarer medium. I find turning the steak often develops a better crust than only turning once, but however you do it, your aim is to develop a decent crust on the surface of the steak.
- Once done, remove from the pan and leave to rest — usually for as long as you cooked it, or up to 5 minutes.