The perfect steak

SERVES 2

2 bone-in rib-eye steaks (1-1.5kg each)

2 knobs of butter, to serve

food thermometer

Set up a rack on a tray or large plate (to catch drips). Season the rib-eyes well on both sides with salt; you should be using at least 1-2tsp per steak. Put the steaks on the rack and place in the fridge, uncovered, at least overnight or for up to 36 hours.

Set up a grill for two-zone cooking and heat to medium.

Remove the steaks from the fridge. They should be very dry on the outside, but if there is any remaining moisture, be sure to pat dry with kitchen paper. Do not add any additional salt.

Put the steaks over the indirect side of the grill, as far from the heat source as possible, and close the cover. Flip the steaks every 5 minutes until they reach an internal temperature of 41C (105F). Remove from the grill, cover tightly with foil and rest on a tray.

Meanwhile, light another half chimney of coals to ensure your fire is raring hot, and add them to the heated coals.

At this stage, you may want to consider using specialty anodised aluminium slabs or grates (such as grill grates), designed to get 90C+ (200F+) hotter than the grill surface. If you are using such a tool, place it over the freshly added coals and allow to heat for 10-15 minutes.

It’s important that the grill is as hot as you can get it for this final stage; it should be hot enough so you can only bear to hover your hand over the heat for

2-3 seconds. Place the steaks directly over the hot coals and sear for 60-90 seconds, then turn them over and sear for a further 60-90 seconds.

Finally, place the narrow side of the steak with the layer of fat over the coals to render and blister for a minute. If you still haven’t achieved the char you’re after, you can flirt with another 30 seconds per side.

Slice and serve, sprinkled with sea salt flakes and topped with a knob of butter.