MAKING:

1. So to get started on the marinade into a bowl I’m adding in 1/2 cup of soy sauce, followed by 1/2 cup Worcester sauce and 1/4 cup of honey. So this gives us the base of the marinated, salty, Smokey and sweet.

2. Next I add in 1/4 cup of finely chopped red onion, red onion is quite strong in flavour so it works best for me, for a more subtle fresh onion flavour I add in 1/4 cup chopped scallions or spring onions.

3. I love using fresh herbs with steaks so I’m adding in 1 teaspoon chopped thyme and 1 teaspoon of chopped rosemary. Follow that up with some generous seasoning with salt and pepper, about 1 teaspoon each.

4. Now place in 1 teaspoon minced garlic and give everything a really good mix around - these flavours are truly incredible and pair so well with beef but you can use this marinade on chicken as well.

5. So leave the marinade to sit for several minutes and then we can coat the beef.

6. For the beef I’m using Porterhouse - porterhouse steaks of beef are cut from the rear end of the short loin so its very tender, making it perfect for marinating but you could also use a ribeye, sirloin or flank steak. Now what I do is remove the thick white fat strip, place the steaks into a container and pour over that stunning marinade. Make sure you lift up the steaks and all of those flavours get in and around every side. Now place in the fridge for a minimum of 1 hour, anything less than that and the flavours wont seep in deep enough. If I’m having this for dinner I’ll usually start this just after lunch so it perfect after several hours. Just bring the steaks out about an hour before cooking so you’re not grilling cold beef, you want it at room temperature.

7. Now you can grill these on the bbq, I’m cooking them in a non stick pan over a high heat with about 1 tablespoon of extra virgin olive oil. Now make sure the pan is really hot so you get a nice sear on the beef, and depending on how you want your steaks cooked will depend on the time you cook them for obviously - for me I like mine rare to medium rare so I cook each side for 4 minutes. Medium you would go for 6 minutes each side, well done 8.

8. So you can see when I turn them over they have this wonderful colour, once turned to keep the steaks juicy I add over some more of the marinade - this will thicken in the pan slightly and make some amazing serving juices at the end. So I remove the steaks and leave them to rest for 6 minutes under some foil. And just continue to reduce down the marinade in the pan.

SERVING:

9. After resting slice up the steaks nice and thick and serve immediately - the steak is perfectly cooked for my liking, I spoon over more of the reduce sauce and it simply is a joy to make and eat. It takes steaks to a whole different level and one I’ve been fortunate to have plenty of since I was a young boy.