• Good quality steak
  • 100g butter, melted
  • Small handful of thyme leaves
  • Salt and Pepper to taste
  • Chips, to serve
  • For the sauce:
  • 1 Shot of brandy
  • Salt, to taste
  • 1 large pinch peppercorns
  • 50ml double cream


  1. Season both sides of the steak to taste, before mixing the melted butter and thyme leaves and slathering a good amount on one side of the steak. Coat the second side once the steak is in the pan.
  2. Rare: fry in a heavy-duty, thick-based frying pan at a high heat until the steak has the same firmness as the muscle under your thumb. Medium: as above, but touch your index finger to your thumb and again use the firmness of the muscle under your thumb to gauge if the steak is ready. Well Done: As above, touching your middle finger to your thumb.
  3. For the sauce: add the brandy to the pan used to cook the steak and flambé before adding the salt, peppercorns and double cream.
  4. Serve with chips.