I must confess that this recipe has been slightly adjusted since my first attempt to make it, which is when I came up with the name “Smokin’ Hot” Steak Glaze.

Having watched so many of the cooking shows on TV, I knew I needed to get the pan as hot as hellfire before adding the steak in order to sear it properly.

However, professional chefs in industrial kitchens have professional ventilation systems. So my searing did not have quite the same success in our small condo kitchen with one standard cooker hood and a tiny window in the adjoining lounge to provide any source of ventilation. As soon as the steaks hit the pan (and boy did they hit the pan!), a huge cloud of billowing smoke instantly took hold of our unsuspecting condo. In a split second our evening had changed from a calm, romantic night in for two, to something that closely resembled a scene from the movie ‘Dante’s Peak’. But alas, no amount of hysterical arm-waving was going to save us from the terror of the smoke alarm. Off it went, wailing like a cat in pain, telling the entire block “Sonia’s cooking again!”. Thank goodness for my quick thinking husband, who moved at a speed I had never witnessed before, clambering up the furniture like a bat out of hell to reach the offending alarm and remove it’s batteries.

But before I lose you, please don’t worry. This modified recipe really is the best way to cook a steak. It produces a succulently juicy steak with a lovely brown crisp outer and not a hint of smoke anywhere. And the spicy marinade provides the perfect complement.

Simply mix together the marinade ingredients and use to marinate the steaks for 30 minutes, turning the meat occasionally. (Tip: It is best to allow the steak to come to room temperature before marinating).

Pre-heat the oven to 400ºF. Then heat a little oil in an oven-proof skillet over a medium-high heat (I used a  Lodge cast iron skillet). Remove the steak from the marinade and season with salt and black pepper. Keep the marinade aside to use for the glaze.

Place the steaks in the skillet and sear for approx. 5 minutes on each side until deep brown and crisp (reduce the heat if the meat is browning too quickly).

Transfer the skillet to the oven and cook for 5-10 minutes depending on how you like your steak to be cooked. 5 minutes will result in a pink meat, with 10 minutes being well-done.

Remove the steaks from the skillet, cover loosely with foil and allow to rest for 10 minutes (Tip: it is best to use tongs to remove the steaks, as a fork will pierce the meat resulting in the juices running out).

While the meat is resting, make the glaze. Simply add the marinade to the skillet and boil gently for around 7 minutes.

Slice the steak and serve with the marinade.

I served our steaks with a baked potato and a mixed leaf, avocado and peach salad in an apple cider vinegar dressing (recipe to follow shortly).