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There's nothing more delicious than a thick cut of prime, juicy steak, cooked perfectly. Here's your quick guide to cooking steak at home.

Move steak from the fridge at least 10 minutes before cooking to allow the meat to reach room temperature. This will result in a juicier steak .
Use the "touch test" to establish whether or not your steak is done to your preference: a medium-rare steak will be soft when pressed with a finger, a medium steak will be a little springier, and a well-done steak will be firm.
Always cut steak across the grain in order to break the meat fibres into small pieces, making each bit as tender as possible.
To ensure a crisply sealed skin, never cook steak in oil - rather rub them with the oil then fry.
Pat the steaks dry before frying in order to remove excess juices, thus allowing the steaks to seal better, locking in the desired juices.
Try not to turn steak more than once when cooking, as everytime you do so you lose some of the juices.
If you prefer to grill your steak instead of frying it, do so at a high temperature - this will cause the surface of the meat to become pleasantly crisp while the inside remains moist and tender.
Always allow your steak to rest for about 10 minutes before serving to allow the juices to settle.

STEAK RECIPES TO TRY

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Recipe by:	Abigail Donnelly
Serves:	2
Allergens:	Wheat free / Gluten free
Dietary considerations:	Fat conscious
Ingredients: 4 cleaned beetroot 2 T olive oil 400 g free-range rump steak 2 T olive oil Crack of black pepper 2 cups pomegranate juice 1/3 cup sugar Crumbled plain feta*
Cooking instructions: Preheat the oven to 200°C. Rub cleaned beetroot in olive oil, season and roast for 25 to 35 minutes. Marinate free-range rump steak in olive oil and a crack of black pepper. Place a saucepan over a medium to high heat, add pomegranate juice and sugar and simmer for 10 to 15 minutes, or until reduced and sticky. Allow to cool. Fry the steak in a smoking hot pan for 5 minutes a side, then set aside. Serve sliced with the roast beetroot, drizzled with the pomegranate reduction and topped with crumbled plain feta*.