You have to follow a few rules to get that perfect balance between char-grilled and succulent – because nobody likes a grey, greasy, chewy steak. Here is our no-frills guide to a top-notch steak.

The cut

Trust your local butcher – they are your on-the-spot expert to the perfect cut of steak. They’ll be able to recommend the best cuts on offer for that day, and slice your eye-fillet into perfect portions. Check out this infographic we found online fo to the different cuts of beef.

• Eye fillet: Also known as the tenderloin, this is the most tender part of the animal. Lean yet succulent, it has a buttery texture and a mild flavour;
• Sirloin or Porterhouse: Perfect on the BBQ, the succulent flavour has no fatty aftertaste;
• Ribeye: Full of flavour because it’s cooked on the bone;
• Rump: A classic cut that’s affordable for the whole family.

First things first

Only cook meat that’s at room temperature. Take the steak out of the fridge about 30 mins before, and pat it dry with a paper towel to avoid it spitting in the pan.

Choose an oil that can withstand very high temperatures without burning, such as olive oil.

Oil the steak in a bowl and add a little sea salt and freshly ground pepper to season it.

A super-hot pan or BBQ ensures a perfect finish. So be patient, and wait ‘til it’s smokin’.

Tips for pan-frying steak

You’ll need a heavy duty, thick-based frying pan. This can be a griddle pan or a skillet and the heavier it is, the hotter it’ll get – a necessity for that delicious, charred flavour.

Pan too small? Don’t squeeze the meat in. Make sure there is plenty of space around each steak, or you’ll end up stewing the meat instead of searing the moisture in – yuk. Instead, cook the steaks one or two at a time, and let the others rest in their juices.

On the BBQ

Preheat the grill to the maximum temperature.

Sear the steaks for 2-3 mins each side, at about 10cm from the flame. This will seal in the juices.

Then, brush a little olive oil onto each side of the steak – this will help develop a crust.

Reduce the heat to moderately hot, and cook each steak until it’s done.

So, how do you know when your steak is perfectly cooked? Read on.

How do you like your steak?

Here’s the BBC’s Good Food guide to knowing when your steak is cooked. Use your fingers to prod the steak – the “springiness” will let you know when it’s close to done.

• Blue: Should still be a dark colour, almost purple, and just warm.  It will feel spongy with no resistance.  Blue steak needs about 11/2 mins each side for a 3.5 cm steak, less for a thinner steak.
• Rare: Dark red in colour with some juice flowing.  It will feel soft and spongy with slight resistance. This needs just over 2 mins each side for 3.5 cm steak.
• Medium-rare: A more pink colour with a little pink juice flowing.  It will be a bit soft and spongy and slightly springy. Just a touch over 3 minutes cooking should do the trick.
• Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy. About 4.5 minutes each side.
• Well-done: Only a trace of pink colour but not dry.  It will feel spongy and soft and slightly springy. You’ll want to cook this steak for about 4-5 minutes each side.

Let it rest

No matter whether you like it blue or well-done, it’s important to let your steak rest at room temperature for about 5 minutes after cooking. This allows the meat to reabsorb the juices, making your steak tender and juicy. If you slice it too soon, the juice will pour out of the meat, leaving it dry. So pop it on a warm plate, and let it sit. It’s the perfect time to set the table, toss the salad and gather the troops.

Want to buy a great BBQ for your backyard? Here’s our handy guide to choosing the right one for you. Or you could just head to your local barbeque store for loads of expert advice.