I recently had the chance to ask BBC chef Simon Rimmer how to cook the perfect steak and these were his top tips:
Selection – Pick some good-quality meat – something that’s aged for at least 21 days if you can. That means that even if you cook it rare, the blood doesn’t seep out.
Temperature – Take the steak out the fridge ahead of time and bring the meat up to room temperature.
Seasoning – Rub a little olive oil into the meat and then season, don’t oil the pan
Heat – Get the pan really hot; use a griddle pan if you can to get those charred lines on the meat.
Turning – You only want to turn your steak once, any more will ruin it. Different cuts take different times depending on how rare you like your steak.
Is it ready? – Don’t be tempted to cut into the steak to check its cooked, try and get a feel for how you like your steak cooked as cutting draws the moisture and flavour our of the meat.