Classic British Steak with HP Brown Sauce Gravy

1.Remove the steaks from the refrigerator and let them come to room temperature for about 20 minutes. This ensures even cooking.

2.Season both sides of the steaks generously with salt and freshly ground black pepper.

3.Heat the vegetable oil in a heavy-based frying pan or skillet over medium-high heat until shimmering but not smoking.

4.Add the steaks to the pan and cook for about 3-4 minutes on each side for medium-rare, or adjust timing to your preferred doneness. Avoid moving the steaks while cooking to develop a good sear.

5.Once cooked, transfer the steaks to a warm plate and loosely cover with foil to rest while you prepare the gravy.

6.Reduce the heat to medium and add the butter to the same pan. Once melted, add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.

7.Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.

8.Sprinkle the flour over the onion and garlic mixture and stir continuously for 1-2 minutes to cook out the raw flour taste and form a roux.

9.Gradually pour in the beef stock while stirring constantly to avoid lumps, scraping up any browned bits from the bottom of the pan for extra flavor.

10.Stir in the HP Sauce, Worcestershire sauce, and Dijon mustard. If desired, add malt vinegar for a subtle tang. Simmer the gravy gently for 5-7 minutes until it thickens to a rich, glossy consistency.

11.Taste the gravy and adjust seasoning with salt and pepper if needed.

12.Serve the rested steaks on warm plates and generously spoon the HP brown sauce gravy over the top.

13.Garnish with freshly chopped parsley for a fresh, vibrant finish.