Sizzle & Savour: Unlock the Secrets to Cooking Steak Like a Pro

Nothing says treat night like a perfectly cooked steak. But if you've ever turned a pricey cut into a chewy mess, you're not alone. Here’s how to master steak at home, no chef whites required.

**1. Choose the Right Cut**

Ribeye, sirloin, rump or fillet? Ribeye is rich and juicy, sirloin has a great balance of tenderness and flavour, and rump offers value with bold beefiness. Ask your butcher what's best for your taste and budget.

**2. Let It Breathe**

Take your steak out of the fridge 30-60 minutes before cooking. Cooking it cold can lead to uneven results.

**3. Season Simply**

Salt and pepper are all you need. Season just before it hits the pan to help build that tasty crust.

**4. High Heat, Heavy Pan**

Use a cast iron or heavy frying pan, and get it smoking hot. Don’t overcrowd the pan, give your steak room to sear.

**5. Don’t Fiddle**

Let it sit for 2-4 minutes per side depending on thickness and preferred doneness. Flip once. Use tongs, not a fork.

**6. Rest Is Key**

Once cooked, let it rest for 5-10 minutes. This keeps the juices in, not all over your plate.

Finish with a knob of butter or some garlic and herbs for that restaurant-level finish.

Steak night, sorted.