• Bavette steak
• Rocket
• Balsamic vinegar
• Olive oil
• Salt
• Pepper
• Ciabatta
• Mayo (see fried chicken recipe)

Four hours before you want to cook, remove the steak from the fridge and generously salt all over.

Using the larger of the two Le Creuset skillets, heat until it’s uncomfortable to hold your hand over the metal. Add a tiny bit of oil. Pat dry the steak, then sear it hard, flipping every 30 seconds or so and moving around the pan. Push down into the meat as well, holding it hard against the hot metal. After three or four minutes, add a little butter to the pan and spoon it over repeatedly for thirty seconds. Remove the meat from the pan, season with salt and pepper and allow to rest on a plate.

Slice the ciabatta sandwich style and briefly toast in the hot steak pan. Dress the rocket, slather the mayo on the bread and slice the steak thinly. It is better to have many thin slices rather than a few thick ones – otherwise they’ll come out as you bite into the sandwich and slap you on the chin.