Ingredients

• The perfect rump steak
• 1 rump steak, 500g or more, measuring 5cm in thickness • vegetable oil, or groundnut oil
• flaky sea salt
• black pepper

1. Remove the steaks from the fridge and allow them to come to room temperature at least an hour before you begin

2. Preheat the oven to 180°C/gas mark 4

3. Place a heavy-based frying pan or griddle pan over a high heat and add a splash of vegetable or groundnut oil. Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt

4. When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side

5. If there is a thick layer of fat on the outside, hold the steak with tongs, fat- side down, so it can brown for a minute or so

6. Transfer the steak to a roasting tin and put it into the oven for 10–15 minutes

7. Remove the steak from the oven, season with pepper and rest on a warm plate, covered loosely with foil, for a further 10 minutes

8. Slice and serve with your choice of accompaniments

Note: Your choice of utensils and appliance can alter the end result. Use a guide only.