100% British Greendale Beef

For a medium-rare Porterhouse Steak: place a heavy-based pan on a high heat and preheat your oven to 200°C (Gas Mark 6). Season the steak with a little salt and freshly ground black pepper, then massage it with a little olive oil (not Extra-Virgin), goose fat or rapeseed oil. Put the steak into the hot pan and cook for about eight minutes, then turn it over and cook the other sides for about five minutes – you need the steak to have formed a golden crust on each side (known as ‘sealing’ the meat). Take the steak out of the pan, put it into an oven-proof dish and cook it in the hot oven for up to 15 minutes. Remove the finished steak from the oven and leave it to rest in a warm place for about ten minutes before serving.

This large steak is cut deliberately thick, so be careful when cooking; you don’t want to overdo it, because the lean fillet and tenderloin will end up too tough, but you do need to make sure the meat is cooked through (to be absolutely sure, use a meat thermometer to check the core temperature). The core temperature  should be at least 56°c.