The best steak I've ever cooked (and it didn't touch a pan)

I've cooked a lot of steaks in my time...

Grilled them, pan-fried them, even barbecued them in the rain under an umbrella (standard British summer).

But my favourite method?

Straight onto the hotplate.

No pan. No washing up. Just a seasoned ribeye and a scorching hot bit of cast iron.

It works brilliantly.

Whether you've got an Everhot, Rayburn, ESSE, Heritage, or a Lacanche with a plancha, you can get that beautiful sear, smoky flavour and caramelised crust… without reaching for a single piece of cookware!

Here's how I do it:

Get your hotplate ripping hot (open the lid if you've got one).

Season your ribeye with just olive oil and salt (nothing fancy).

Place it directly on the hotplate – you should hear a proper sizzle.

A few minutes each side (depending how you like it), then let it rest for the same time it cooked.

Serve! Personally, I like mine with peppercorn sauce and a jacket potato.

You'll be surprised just how evenly it cooks. And better still, there's no pan to clean after! It's one of the many benefits of having a hotplate built into your cooker.

I found a great quick video that shows the method in action on an Everhot. Well worth a look if you're curious:

Click here to take a look.

This is exactly the kind of thing I love showing people in the showroom – no flashy techniques, just good, honest cooking.

Warm regards,

Andy

P.S. How do you like your steak, I'm a medium rare man, myself.