Up the steaks



Two Rib-eye Steaks (200 grams each)

2cm knob of butter

Cantina chimichurri sauce



1. Put your griddle pan on a high flame. Once heated throughout, add the butter

2. As the butter melts, add your steaks and sear each side for 60 seconds at a time

3. We like our beef rare (four minutes cooking time) but continue to turn until it’s cooked to your liking

4. Once cooked to taste, slice into fine chunks and douse with a generous helping of chimichurri

5. Serve ‘Jamie Oliver’ style on a wooden chopping board with some fresh French bread and get stuck in by eating with your fingers