• 1.5kg to 2kg dry aged bone-in Cote de Boeuf, allow 300g per person
• Salt
• Black pepper

The day before cooking, rub salt all over the beef – more than you would think necessary. Remember you’re seasoning the whole piece of meat, all the way through, not just the surface. Place the meat on a rack over a plate or tray and chill, uncovered, overnight in the fridge.

Six hours before service, turn the oven to 80c and remove the meat from the fridge. Insert a temperature probe into the thickest part of the meat and roast very slowly until it reads 55c. Remove from the oven. You can either finish in a very hot 220c oven, roasting for 10-12 minutes until dark brown, or in the big non-stick with a touch of oil.

Carve, season with flaky salt and black pepper and serve.

If you get your timings a bit wrong and the meat is at temperature long before you need to serve, you can bring it back to 55c in a 100c oven – it’ll take about 45 minutes from cooked – before proceeding to the hot finish. On the other hand, if it’s taking too long to come to 55c you can turn up the oven in the first part, but the slower the cook, the more tender the result.