Steak and salt – the simplest of food and yet one of the most delicious!  Whilst very little can go wrong with the fleur du sel – unless you’ve kept in moist air, quite a lot can go wrong with the meat. Steak can be simply horrible if it’s overcooked and inferior meat is inferior meat, no matter how it’s packaged but good meat needs to be cooked by a person that, at the very least, know how to cook it . Because there are too many occasions when really good meat is completely destroyed by ignorance so we thought we’d give you some tips on how to grill the steak to suit your fleur du sel.

• Steak must be at room temperature before grilling.
• See that the butcher trims the steak of excess fat and to the thickness of your choice – please don’t buy thin steaks – they’re horrible.
• Should you choose to have a strip of fat, use a sharp knife and cut through the strip every 2 cm to prevent it from curling.
• Bush the steak, lightly, with olive oil
• Season with fleur du sel and cracked black pepper before grilling.
• See to it that the heat is as hot as it will go for an oven or a gas grill and see that there a single layer of ash-white coals when you use charcoal.
• Oil the grate or the pan – but not the oven.
• Place each steak on the grill for a few minutes to sear until there is no blood running and the skin browned, then turn and grill on the second side.
• With a grill pan, brush the pan with oil, put the steak in the pan when the pan is smoking and sear – resist the temptation to pick it up every few seconds because it will stick to the pan and make a mess – allow the meat to brown nicely before turning it around.
• Remove the meat when done.
• Use the pressure test to check whether the steak is done. (When you think it’s done, press it with your index finger or the flat side of a grilling fork to feel what resistance you get).
• A rare steak will be soft.
• A medium steak will be firm but yielding.
• A well done steak will be firm – if, God forbid, you have to do that to a perfectly good piece of meat.
• Let the steaks rest for 5 minutes before serving as it allows the juices flow out from the center so the whole steak is juicy.