Buy the right cut of meat if you're grilling/frying a steak (fillet,scotch,t-bone, porterhouse,sirloin etc)
Bring the meat to room temp out of the fridge (30 mins to an hour or so is not a problem at all)
Bring your pan/hotplate to a very high heat
Drizzle and rub the meat all over with Olive Oil...... (don't oil the pan....oil the meat)
Season the oiled meat with salt and pepperjust prior to cooking... season one side and cook that side, while that's cooking season the other side
Cook on a very high/hot pan or grill or bbq
When coloured to liking on one side turn once and colour on other side
When done turn off heat and REST REST REST REST your steak for a minimum of 5 mins or more before serving....the longer the better
The resting allows the meat to relax and reabsorb the juices and become just beautiful. otherwise if you cut into the meat too early the juices just all run out.
