Sirloin or rump are both great cuts for a steak but I prefer rib eye – entrecote as the French will have it. You need your meat about 1.5 inches thick for maximum flavour, but of course you can go thinner. If you possess a grill that gets really hot, you can cook it under that for about three minutes each side for medium rare.

Sadly, most domestic grills do not ramp up to the desired fierceness needed to seal in flavour and make your meat an appetizing, rich brown instead of a flaccid, ugly grey. So pan fry it like this:

HOW TO DO IT

Get a good, heavy frying pan quite hot, swirl in a little olive oil and place in the steak well seasoned both sides with salt and freshly ground black pepper.

If you have gone for the 1.5 incher, and you like it medium rare, cook for about four minutes to get a nice seal and colour.

Flip it and add a good lump of butter, a bashed unpeeled garlic clove and a small spring of parsley, thyme and rosemary. Three is good but you will get away with two.

As the butter melts tilt the pan slightly and baste, baste, baste that steak with the buttery oil and steak juices for four minutes.

After four minutes use a pair of kitchen tongs to hold the fat edge of the steak in the hot oil for a minute before removing to a warm plate. Cover it and let it rest for five minutes before serving.

You could of course barbecue your steak over medium hot coals. Five minutes each side should be about right for medium rare, but as I don’t know your barbecue or your charcoal, I suggest a little experimentation before you invite friends around for The Perfect Steak.

Try marinating your steaks in a little olive oil, salt, garlic and rosemary before cooking for an added flavour boost

Combine a tablespoon of very finely chopped parsley with a tablespoon of lemon juice and a tablespoon of butter. Amalgamate well, shape and cool. You now have a delicious topping to melt on your hot steak.