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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
Dietary considerations:	Low carb / Fat conscious / Dairy free
Category:	A little effort
Ingredients: 2 T harissa paste ¼ cup olive oil 450 g sirloin steak ½ red cabbage 2 segmented oranges Fresh rocket 2 thinly sliced red apples 1 T mayonnaise thinned Cider vinegar
Cooking instructions: Mix harissa paste and olive oil and rub over sirloin steak, then leave to marinate for 30 minutes. Place a ridged pan over a very high heat and, when smoking, fry the steak for 5 minutes a side. Set aside to rest. Toss red cabbage, thinly sliced, with segmented oranges, fresh rocket, thinly sliced red apples and mayonnaise thinned with a little cider vinegar. Season to taste and serve with the harissa steaks. Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.