If you can grill a steak well with just salt and pepper, you understand fire. This is the test. No marinade to hide behind, no sauce to rescue it. Just beef, salt, pepper, and heat. It’s a straightforward approach that puts the focus squarely on quality ingredients and precise technique.

The simplicity of this recipe is its strength. Using a clean, direct heat grilling method over a two-zone setup allows you to build a perfect crust while controlling the internal temperature. The rapeseed oil helps with searing and prevents sticking without overpowering the meat’s natural flavour. Resting the steak properly after cooking ensures the juices redistribute, giving you a tender, balanced result every time.

This isn’t about fuss or flair. It’s about understanding the basics of fire and respecting the ingredient. When you have a good cut of beef and the confidence to let it speak for itself, salt and pepper are all you need. This recipe is a reminder that sometimes the best cooking is the simplest, done well.