Cowboy Steak

When Nathaniel came home with this majestic piece of beef from Jack O Shea, we knew we were in for a treat. To put things into perspective, this cast iron skillet – which we call Big Momma – measures 12½ inches across its diameter. The cowboy steak was served with fried eggs, chorizo, avocados, sweet potatoes, and Nathaniel's glorious BBQ beans with bacon.

Beef steak
Olive oil
125g butter
Bulb of garlic, halved
Cherry tomatoes on the vine

Rub salt and olive oil all over the meat, then make sure it rests at room temperature for at least a few hours. Pre-heat your oven to 220°C. Add the steak to a screaming hot skillet on the hob. Leave for 30 seconds then turn over, and repeat this 4-6 times until the crust is caramelised. Add 125g butter, a bunch of rosemary and thyme, a halved bulb of garlic (as shown in photo below) and some cherry tomatoes on the vine.

This monster steak weighed 1.2kg but you should check online for timings – the weight, cut and how you like your meat will affect how long it needs in the oven. Season with pepper when you take the steak out of the oven, as it will burn if you do this earlier. Cover with foil and rest for as long as it cooked in the oven before serving.