Paul Bloxham’s steak

  • serves 4
  • Easy

Chef Paul Bloxham says the secret to a perfect steak is choosing the right beef. ‘You want beef that’s been aged for 21 days minimum, 28 days is ideal – it should be a dark purple colour, not red, and firm with creamy fat. If it’s been aged well, after you push your finger into the meat, the indent will pop out, but if the meat has only been aged for 10 days or so, the print stays. For flavour, choose a rib eye with fat running through it, for leaner meat choose a piece of fillet. Another cut with good flavour is feather steak (aka skirt or onglet). ‘You may want to marinate a steak for the barbecue to balance the big charcoal flavour. Otherwise, a great steak should speak for itself.’



  • grapeseed oil 2 tbsp
  • garlic 2 cloves, chopped
  • rosemary 2 sprigs, roughly chopped
  • thyme 3 sprigs, roughly chopped
  • rib-eye steaks 4 × 350g


  • Step 1

    Combine the oil, garlic, rosemary and thyme, rub the steaks in the mixture, then put them in the fridge for at least 2 hours, or overnight.

  • Step 2

    To cook the steaks, heat a griddle pan or frying pan to smoking, or your barbecue. Put the steaks in and sear for 2 minutes on each side for rare. Season. For medium rare continue to cook for 1 minute each side, only turning once more. For well-done keep cooking until the steak feels firm. Rest for a few minutes and serve with chips.

Nutritional Information

  • Kcals 559
  • Carbs 0.2g
  • Protein 68.2g
  • Fat 31.7g
  • Salt 0.37g
  • Saturates 14.2g