We all know that searing steak seals in the precious tasty juices, right? Wrong.
And that the tastiest steaks have lovely cross-cross char-grill lines on them? Nope.
Whatever your preferred cut of steak, you'll get a lot more flavour from it using these expert tips.
Watch the video and find out how the all-important Maillard reaction gives browned food its desirable flavour. And what the red liquid that comes of a cooked steak really is.