Buttermilk Steak

This will work with any steak, but it goes especially well with top sirloin, tri-tip, or hanger steak—cuts that are rich in flavor, but could use a little tenderising.

• 1 lb. steak
• 1 cup buttermilk
• 6 fat garlic cloves
• 1 Tbsp. fresh thyme or 1 tsp. herbes de Provence
• 1 tsp. Worcestershire Sauce
• 0.5 tsp. Tabasco
• Salt & fresh-ground pepper

Peel the garlic and put it in a mortar with the herbs, salt, and pepper, and pound it all together until it's good and fragrant.

Put the mixture in a bowl and add the buttermilk, Worcestershire, and Tabasco; give it a stir and add the steak, turning it so it's coated.

Cover this with wax paper and leave it to marinate for 8–24 hours in the fridge, turning the steak over when you think of it.

An hour before dinner, take the steak out of the marinade, discard the marinade, dry the steak off with paper towel, and leave it to sit on a rack to air at room temperature for at least 30 minutes.

Pre-heat your grill, broiler, or cast iron skillet for 10–15 minutes.

Cook the steaks for 3–7 minutes per side, until they're done as you like them, then remove them to a cutting board and let them rest for 10 minutes while you finish up the veg, potatoes, or whatever.