Rib-eye steak with chimichurri sauce

Method

1. Let your steaks rest at room temperature for at least 30 minutes before you cook them. 

2. Season with flaky sea salt.

3. If you are cooking on a barbecue, get your grill good and hot, and pop them on. If you are cooking the steaks indoors, use a good quality, heavy based non-stick pan. Get the pan very hot over a high heat. Season the steak with a little salt and pop it in the pan. Reduce the heat to medium.

4. For medium rare, give the steaks two to three minutes on each side until they have a nice crust. On a meat thermometer, they should be around fifty-five degrees Celsius.

5. For a rare steak, aim for fifty degrees, for medium go for sixty and for well done, seventy degrees.

6. Take the steak off the grill when it is a few degrees shy of the temperature you want and then let it rest for at least five minutes before serving it. Season with some fresh ground black pepper at this stage. 

7. Chimichurri sauce: Finely chop the herbs, shallots, and chilli. Grate the garlic. If you want to save some time, you can just very roughly the garlic, chilli and shallot and pop them into a food processor along with the herbs and pulse them a few times until they are finely chopped.

8. Mix the lot in a bowl with the vinegar, let it sit for about ten minutes. Add the oil, stir, and then taste. Add a little more salt if needed. Serve on the side of, or drizzled over, your perfectly cooked steaks.