London’s latest high-end steakhouse, 34, on Grosvenor Square, serves up slabs of Scottish dry-aged wagyu and US prime beef in the plush-yet-intimate surroundings you’d expect of a Caprice Holdings establishment. We tracked down head chef Paul Brown and asked him to show us how to cook up the ultimate steak. Happily, he obliged.
The meat : for a decent steak your meat should have a nice marbling, should not be “wet”, but dry cured. Ideally, buy it from a good butcher. Go for rib-eye — the extra fat gives plenty of flavour.
The method : ensure the steak is at room temperature. Oil the steak, season and cook in a hot pan. The softer it is to the touch, the rarer it is. Leave to rest for five minutes before serving.