What’s inside

Black pepper, smoked paprika, a little brown sugar, garlic, salt and cumin. It’s the rub from Pass The Steak, already mixed, in a tin you’ll refill.

Pat the steak dry, press about two teaspoons onto each side, and get the pan very hot. The sugar helps the crust, but it can scorch, so keep the cooking short.

Rather mix your own? The recipe’s on the blog.