method
1 Place a large, heavy frying pan on a high heat. Season the steaks well with salt and
freshly ground black pepper. Add the sunflower oil to the hot pan. When it starts to smoke,
lay the steaks in the pan and don’t move them. It’s important to leave the steaks to create
a good-coloured crust on theoutside, so resist the temptation to move them around.

2 After 2–3 minutes little spots of blood will start to appear on the top of the steaks; they're
now ready to turn. Turn and cook again for another 2–3 minutes.

3 Turn the heat down, add the butter, crushed garlic and thyme and baste the steaks.
If your steaks have a particularly fatty edge, hold each steak on its side with kitchen tongs,
press the fatty edge into the pan and allow to colour. Remove the steaks from the pan and
place on a warm metal trayin a warm place to rest for at least 5 minutes.

4 Take the pan off the heat and allow to cool slightly. Add the vinegar and place the pan
over a medium heat, deglaze the pan and reduce the vinegar by half. Add the stock (water
or chicken stock will work just as well here) and again, reduce by half. Add the olive oil,
give a stir and remove from theheat. The vinaigrette will separate, but that’s fine.

5 Meanwhile place the rocket into a bowl and toss with some of the warm vinaigrette.
Place each steak on a warmed plate, pour the rest of the vinaigrette over them and top
with the salad and some freshly shaved Parmesan. Serve with creamy Dauphinoise
potatoes or chips. Pour a glass of gutsy, fruity red wine and enjoy!

This recipe has been reproduced from the Cook School Cook Book by kind permission
of Octopus Publishing.