There are few things in life worse than poorly cooked steak, right?
But fear not - because New York chef Marc Forgione is here to save you from the hell that is bland, chewy beef, with some prime grade tips and tricks.
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First things first: try to choose a steak with lots of nice marbling, as these fatty bits will give your steak its flavour. It's also worth cooking it on the bone if possible, for the same reason.
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Bring your meat to room temperature before you cook it, and add plenty of salt and fresh pepper. Yes, plenty.
Then cook it on a high heat for a few minutes in a thick heavy pan.
When you have browned it, transfer it to a grill on a cold tray.
To finish, remove the steak from the grill and fry it in some butter, garlic, rosemary and thyme, and, when you're ready to serve, drizzle the buttery sauce on the top of the steak.
See also: More tips on cooking the perfect steak