This dish takes 30 minutes to throw together, but you really should start the day before. Remove the ribeye from its packaging and place on a cooling rack set over a tray. Store uncovered in the fridge overnight. As Heston teaches us, "the cold, dry environment is good for this rudimentary method of dry ageing".

Remove the steaks from the fridge 30 minutes before cooking: season both sides of the steaks with salt and freshly ground black pepper. Set aside while you start with the onions (as they need to cook low-and-slow).

Start with the red onion relish . Heat the butter in a pan and cook the onions over low to moderate heat until the onions have completely softened. Add the red wine vinegar and continue to cook over a low heat until you reach a soft 'jammy' consistency. This can take up to 25 minutes.

To cook the steaks, melt the butter in a griddle pan and fry the steaks until a dark crust forms on the outside. Be sure to flip the steaks every 20 seconds (another handy tip from HB). Cook until done to your liking. (However, if you are cooking it to well-done, I am not sure we can be friends...)

Remove the steaks from the pan, and season with a pinch of sea salt flakes. Immediately top with the creamy blue cheese so it can melt a little. Allow the steaks to rest for about 5 minutes before serving. Top with the jammy red onions and serve with a lovely fresh salad on the side.