Salt the steaks lightly. Leave at room temperature for 20–30 minutes if time allows, then pat dry.

Sprinkle the steaks with 3 tsp Signature Char & Pepper, pressing the seasoning gently onto the meat. If needed, use a little oil or mustard to help the seasoning stick.

Heat a heavy-based frying pan over medium–high heat. Add a little oil if needed, then cook the steaks to your preferred doneness.

Transfer the steaks to a plate and leave to rest. Add the beef stock to the pan, scraping up the browned bits from the base.

Keep the pan over medium heat and add the sour cream, resting juices from the steaks and 1 tsp Signature Char & Pepper. Stir well, then allow the sauce to gently reduce until it reaches your desired consistency. Spoon over the steaks to serve.