In a large non-metallic bowl,
mix 50g of hand-hot water
and the sea salt until the salt
dissolves, then add the bay
leaves, garlic, thyme and hot
sauce and stir for 1 minute. Put
the beer into the same bowl, stir
briefly and submerge your steak
in it, then add a little cold water
to cover the steak if it needs it.
Leave for at least an hour and up
to 4 hours in the fridge.
Half an hour before you’re ready
to cook your steak, remove it from
the brine and pat dry with some
paper towels, leave on a plate to
come up to room temperature
and discard the brine.
Heat a large frying pan (skillet)
over a high heat, until it starts to
smoke slightly. Rub the steak on
both sides with oil and place in
the pan. Leave it alone, do not
move it. When the steak is onethird
cooked through, turn it over,
season generously with ground
pepper. If you prefer it medium
rare, when you can still see a thin
line of pink meat (about 3 mm
in the middle) take the steak
out of the pan and place it on a
warmed plate. Allow the steak
to rest as you prepare the bread
and other fillings.
Slice your ciabatta in half
lengthways and arrange the
lettuce on the bottom half.
Pickle your onions (if making)
and gather your various
condiments. Arrange your
steak on top of the lettuce and
season more if you like. Top with
your condiment of choice and
pickled onions, cover with the
top half of bread, slice in half,
as pictured, and devour.