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4 x 200g steaks of your choice

Seasalt

2 teaspoons cooking oil

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Remove the steaks from the fridge half an hour before cooking.

Season with salt 20 minutes before cooking.

Heat a pan until smoking hot 鈥� you may need 2 for 4 steaks. Pat the steaks dry and brush with the oil.

Cook until you reach desired temperature 鈥� the firmer the steak the more done it is. For medium well done 鈥� well done its best to transfer to the oven to finish. Allow steaks to rest when cooked.

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Red Wine Peppercorn Butter

1 shallot, finely chopped

200ml red wine

2 teaspoons crushed peppercorns 鈥� a mixture of black, green and pink is good but just black is fine

200g soft butter

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Boil the shallots and red wine until the mixture has evaporated.

Add the peppercorns and cool.

Blend with the butter and roll in cling and chill.

Slice some a place on steaks while resting.

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Buttermilk Fried Onion Rings

2 large onions, cut into thick rings

100g plain flour seasoned with salt placed in a bowl

75g plain flour mixed with 50g cornflour and 75g cornmeal in another bowl, seasoned with salt

100ml buttermilk, seasoned with salt

Oil for frying

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Dip the onion rings into the seasoned flour, then into the buttermilk and then into the cornmeal mixture.

Dip back into the buttermilk and then into the corn mixture again and place on a tray lined with greaseproof.

Heat a thumb nail depth of oil in a pan over medium hot heat.When a little of the flour sizzles add some of the onion rings (have the oven on to keep them hot at 140oc) and cook until golden and crisp.

Drain on kitchen paper and keep in oven while you cook the rest.

Serve with the steaks.

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