Black and blue steak burger

Slice both steaks nice and thin, mix the slices so the fat is randomized, wrap in plastic and freeze until very firm but not quite frozen.

Freeze a couple of ounces of blue cheese as well so it crumbles cleanly.

Chop the half frozen steak with a cleaver, keeping the free hand flat on top of the blade, until it resembles coarsely ground meat.

Crumble in the frozen blue cheese, fold it through with the cleaver and chop once more until evenly mixed.

Portion with damp hands, wrap and chill.

Press one out thin for maximum surface area and season with salt and an extra generous amount of black pepper.

Place in a dry, well-seasoned pan over medium-high heat and do not move it for at least three or four minutes while a crust forms.

The blue cheese on the surface melts into a blue cheese butter and the burger sears in it.

The second side takes only a couple of minutes; it is done as soon as it stops feeling mushy and springs back.

Transfer to a toasted sesame bun swiped with mayo and finish with pickled red onions and a little extra blue cheese.