This recipe was recommended by my son Sebastian, who recently demonstrated how it should done properly. This one works best with Aberdeen Angus sirloins and other cuts where the meat has plenty of natural fat.

Put a heaped teaspoon of black peppercorns in a pestle and mortar. Crack the corns only - do not grind them into a fine powder. (This is the reason for using a pestle and mortar, rather than a pepper grinder.

Wash the meat, and place it on a plate. Sprinkle one side with half of the cracked peppercorns, using a flat spatula to press then into the surface of the meat. No salt is required.

Get a flat (not ribbed) griddle really hot. Or, you could use a large, heavy-based frying pan. Use just a half-teaspoon of vegetable oil to grease the surface of the pan or griddle.

Put the steaks on the griddle, pepper side down. Sprinkle the upper surface with the remaining cracked peppercorns. Cook on one side for five minutes (for medium - adjust accordingly for rare or well-done), then turn the steaks over carefully. Cook on the other side for a further four minutes, then serve.

This works well with Lyonnaise Potatoes (or maybe just chips!) and perhaps a green salad.