500g-700g T-bone Steak at least an inch thick, pick at least a 2 week matured steak for best results.
Coarse Black Pepper
Garlic
Oil (vegetable or olive oil, depending on preference)
Salt

Preparation

1. Allow the steak to sit at room temperature for about 20-30 mins.

2. Rub a clove of garlic over the steak, covering completely.

3. Brush the steak all over with the oil and season generously with salt and pepper.

4. Preheat a heavy frying pan or a cast iron skillet over a medium heat and a little oil.

5. Raise the heat to high (but not smoking) and add the steak, turning once, until well browned (6 minutes for the first side, and 3 minutes on the second side, for medium-rare)

6. Remove from the pan and allow to rest for 5 minutes.

Recommended wine

Mas Belles Eaux ‘Les Coteaux’ Languedoc 2005

‘I also loved the savoury wildness of Mas Belles Eaux Les Coteaux 2005, a blend of Syrah, Grenache and Mourvedre that’s perfect with grilled lamb or steak.’—Victoria Moore, The Guardian, March 2009  

 ☆☆☆☆ ‘Rich and spicy, but with a brooding depth. Displays a savoury opulence. Impressive structure and depth of fruit, direct and engaging. Drink from 2009.’ —Decanter Magazine