1. Remove your steaks from the fridge half an hour before cooking, to bring up to room temperature. Pre-heat your grill, griddle or frying pan to high.

2. You can season your steaks should you wish but, do not over season.

3. Place a good knob of butter in a pot and add some beef fat that you may have trimmed off or some beef dripping and simmer. Brush both sides of the meat with the liquor using a bouquet garni should you wish. Sear quickly for 2 or 3 minutes each side. Turn the moment meat juices start to appear on the crispy brown surface.

4. If you like your steak rare, remove it straight after searing and rest it. For medium rare to medium, turn down the heat and cook for a further 2-3 minutes each side, depending on the thickness. Turn the steaks as little as possible, and do not overcook, as this will make them dry.

5. Test for doneness by pressing gently with your thumb or the back of a teaspoon.

6. Now comes the time for resting. If possible, place the steaks on a dish, cover with foil, and leave in a warm place for up to 10 minutes.

7. Your steaks are now ready to serve onto a hot dinner plate, with hot vegetables and sauce. Provided the meat is properly rested and warm throughout, the full flavour can be appreciated – it does not need to be sizzling hot.

8. Finally, lay your table with sharp steak knives designed to cut cleanly through the meat, rather than heavily serrated edge blades, which encourage your guests to ‘saw’ at the meat. (This gives the impression of toughness on even the tenderest steak). A razor sharp blade with a slight serration enhances your enjoyment of the whole eating experience.