Make sure you get your steak right. Follow these rules and things will be hunky-dory.
1. Find a good, honest butcher.
2. Refrigerate the steak in its paper — not in plastic — on a plate.
3. Cook over charcoal. Failing that, invest in a griddle pan. Both should be smoking hot.
4. Cook the steak when it’s reached room temperature.
5. Season the steak with salt and pepper just before you cook it.
6. A good steak shouldn’t need oil, but if you insist, apply it to the steak, not the pan or the grill.
7. Well-done steaks should be finished in the oven.
8. Leave the steak for a few minutes for colour, but then turn regularly to prevent burning.
9. Don’t be afraid of dark meat. It’s just the ageing process.
10. Rest the steak on a warm plate once it’s cooked. The general rule is rest it at least as long as you’ve cooked it.
