Big steaks are a huge joy. Sharing a large steak rather than smaller individual steaks means you can build up a thoroughly charred crust while keeping the inside beautifully pink.
This recipe should provide a medium-rare result; cook for a little less or more time in the oven if you prefer your meat a little less or more cooked. You’ll find the recommended cooking time slightly different to that for a larger joint; for roasting a 2-bone (or more) rib of beef, click here.
If you want to be absolutely sure about how ‘done’ your steak is, insert a meat thermometer into the centre of the steak: it should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.