Flat iron is a fantastic cut of meat taken from the shoulder. It’s full of flavour and we get ours hung for 28 days to ensure it melts in the mouth. It’s a cut that isn’t big at the moment, but I think you will see it in the supermarkets soon because it’s totally delicious. When we opened Minster, I was clear I wanted to have Bavette on the menu. However, my meat supplier, Chris Rook, persuaded me to offer flat iron instead. After much testing, it did win over the Bavette and it’s one of the signature dishes that has helped create the identity of our restaurants.

The trick to a great steak is a smoking hot pan. In the restaurants, we use a Le Creuset cast iron plate over two large gas rings. At home, you want to get your pan as hot as it will go before adding the meat, opening the windows to avoid the smoke alarm going off. A hot pan is the key to a great steak. You must also make sure you add plenty of resting time. This recipe follows what we do in the restaurants and is served with triple cooked chips and homemade ketchups.