Heat your grill. Place steaks on a plate, rub a small amount of oil over them, then sprinkle with thyme, salt and pepper.

Place on a very hot grill and cook for five minutes. Turn steaks over and cook for a further five minutes, then remove from the grill and rest in a warm place for five minutes.

Slice against the grain* into four to five pieces and serve immediately, sprinkled with sea salt and a drizzle of extra-virgin olive oil.

* When you look at a piece of cooked meat, you will see lines going across the surface of the flesh - this is the grain of the meat. When cutting cooked meat, you need to cut against the grain, cutting across the lines. If you cut along the lines, you end up with long, stringy bits of meat. When you cut against the grain, the meat is less stringy and easier to eat.

FRANK'S TIP
When cooking your steak, only turn it once, which will ensure you get a beautiful crust and do not overcook it.

Serve with bubble and squeak and grilled baby cos salad for a delicious family feast.