Nothing says “I love you” like a large slab of barely cooked meat.

Living in cities as I have the past 4 years, I have trouble finding the kind of steaks you could get in almost any small shop across northeast Wisconsin. It seems whether it’s Chicago or Liverpool, truly great butchers are scarce. Not having a car, or a freezer to stock up from some meatly pilgrimage, I’m stuck with what’s around.

The solution is the beef joint. You will find good quality joints at any supermarket or butcher, and sometimes even at your local shop, and they will be far cheaper than the thin, pale, stringy looking steaks sold alongside them. Select a topside or silverside joint with some fine marbling throughout. The grain in these roasting joints runs lengthwise, so you will naturally be cutting your steaks the correct way. Simply cut off 1 to 1 1/2 inch slices, and depending on the circumference of your roast; you can then cut these into smaller portions.

cost: around £6 for a medium joint skill: medium serves: 2-4
do not omit any steps as they are crucial to a perfect finished product

1 beef roasting joint, discarding any included basting fat and netting
olive oil
worcestershire sauce
freshly cracked black pepper
kosher salt or sea salt

With the sharpest knife you own, slice 1 – 1 1/2 inch steaks from the face of the roasting joint. I selected a narrow joint, so I simply split it down the middle. Lay out the steaks and rub each with a splash of olive oil and worcestershire sauce on each side. Generously crack over with pepper and sprinkle over a little salt, on both sides.

Then walk away. For at least 20 minutes. During this time you can steam your potatoes and vegetables.

This gives the beef time to come to room temperature and absorb the flavours you’ve added. Preheat your grill or broiler to bring it up to temperature while you are waiting.

Put the steaks under the grill for no more than 6 minutes per side, less if your grill is very hot. I will not tell you how long to cook a steak more well done than this. If you have not tried blue or rare beef just once in your life, you owe it to yourself to try it now on your glorious hand-carved and hand-seasoned steaks.

Remove the steaks from the grill and transfer to a sheet of tinfoil without stabbing them. Wrap and place in a warm corner of the kitchen for 5-10 minutes. This step allows the juices to redistribute inside the meat. During this time, why not read this post from Marketman about why this is so important.

Now plate up your steaks (which are warmer than you thought they’d be) with your sides. Crank up Foreigner’s “I Want to Know What Love Is” on the stereo. As you taste your lovingly prepared steaks, exquisitely executed, you will know.

We served our steaks on a little bed of crumbled Blacksticks Blue (love!) with some rosemary and olive oil new potatoes and whole button mushrooms, and steamed broccoli with a glass of Shiraz.