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The Cut

Remember that the flavour of the steak varies due to fat content and the location the cut has come from:

• Rib eye – This is taken from ribs between the hip and shoulder blade – It's got lots of fat marbling through it, which is why it has so much flavour. It does tend to be one of the more expensive cuts.

• Rump – This is cut from the hind section of the cow and tends to be cheaper but not as tender as other steak cuts. Rumps are also perfect for fajitas, kebabs and stir-fries.

• Fillet – This is from the back of the cow and is the leanest of all the cuts. There's very little fat, so some say it's not as flavourful

• Sirloin – This is one of the more popular cuts of beef. They're a great budget-friendly option and still full of flavour. This is the cut we are using today, and we're serving it with a mushroom sauce.

The Cook

• The first thing you'll want to do is make sure your steak is at room temperature. Leave it out of the fridge for at least an hour to allow your steak to cook evenly in the pan.

• You also want to start preheating your pan. A cast iron one would be great, but really, any non-stick pan works. Make sure you do this over a high heat.

• Pat the steak dry with a piece of kitchen roll. You want to heavily season both sides of your steak with salt and pepper before cooking.

• You want to use a neutral oil for frying. Olive oil should be avoided - it can't get hot enough, so it will cause the steak to burn.

• Lower the steak into the pan away from you to avoid splashing any hot oil on yourself.

• My top tip is the Hand Hack: Pop your pinkie finger on fleshy part at the base of your palm - this is what your steak will feel like when cooked rare. Do the same again but against your thumb - this is what a well-done steak will feel like.

• Once it's cooked, remove your steak from the pan and allow it to rest for between 5 to 10 minutes (depending on size). This lets the meat (which is a muscle) relax and the juices run back into the middle to give it a softer consistency.

• Add some butter, garlic and rosemary to the pan and continually baste your steak for a minute to keep that flavour in.