THERE only ever seemed to be the three main cuts for steak - fillet, sirloin and rump – on offer and people would discuss the relative merits of each. I was always a rump or sirloin man because I found the fillet, with its shorter fibres and lack of fat, lacked taste and I’ve always enjoyed chewing my food a bit.

The rib-eye was the unfashionable cousin but, with its marbling of fat and open texture, it’s recently become a firm favourite. Allow 200g per person and cook it with the surrounding fat still attached (it adds flavour and keeps the meat moist) but remove it before eating if it’s not to your liking. I eat it.

INGREDIENTS

Four 200g rib-eye steaks
Two tablespoons of coarse grain mustard
Two tablespoons of freshly-cracked or coarsely-ground black pepper
Ten flat cap mushrooms - sliced
Butter and oil for frying

METHOD

An hour before cooking, rub the steaks with the mustard and leave to one side. Then sprinkle the black pepper over both sides of the meat.

Pre-heat the oven to 200°C (Gas 6). Place a heavy-based frying pan on to heat and when hot, add a little oil and a knob of butter. Fry the steaks on both sides for 30 seconds and then place in the oven for five to six minutes for a medium rare steak or eight minutes for a medium. Remove from the pan and put on a plate and cover to allow the meat to rest for a few minutes.

Place the pan back on the heat and fry the mushroom slices in a little more oil and butter until they are golden before serving with the steak.