Buy your steak from a local butcher for better quality meat. They will be able to guide you on the various cuts available.

Always take the cuts of beef out of the fridge and loosely cover. Your beef should be at room temperature before you start cooking. This helps to make the meat more tender and stops the centre from being cold.

Dry the meat on kitchen paper - never wash in water - washing spreads bacteria and also makes the meat mushy. A terrible practice!

Don’t be afraid of the cheaper cuts such as Ox Cheek, Skirt and Tongue - they are full of flavour and just need cooking in different manners.

Rather than oiling the pan, brush the steak with oil to prevent it sticking.

After cooking, always rest the steak, loosely cover for around 1/3 the cooing time.