In a chopping board, sprinkle steaks with salt and pepper on both sides. Place the steaks in a bowl then add in the Worcestershire sauce and olive oil. Marinate steaks for at least 1 hour to overnight in the chiller.

To make the gravy, in a saucepan over medium heat add in flour. Stir in butter until well combined to form a roux. Add in beef stock and whisk to make sure no lumps are formed. Add in peppercorns and liquid seasoning. Let simmer over low heat for 3-4 minutes. Set aside.

Heat grill pan or charcoal grill over high and brush a little oil onto surface. When the grill is smoking hot, lower heat to medium then grill the steaks. Cook the steaks on each side around 4-5 minutes per side for well done. Make sure to cook the meat all the way through. Place steaks onto prepared plates and pour gravy on top or serve on the side. Serve steaks and gravy together with sautéed vegetables and rice or mashed potatoes.

Serves 2

Tip:
To achieve perfect grill marks on your steaks, simply grill your steaks on a 10 o clock angle. After 2 minutes turn the steak into a 2 o clock position to achieve grill marks.