Pay respect to a quality cut of meat by using our guide to achieving the perfect steak, cooked to your liking.

Whether your preference is a butter-soft fillet steak, tasty sirloin or thrifty cut like bavette or skirt, care and attention should be paid when cooking your beef. With only a few minutes leeway between rare and well-done, timing is key. We've put together some tips to help you from start to finish.

Select your best frying pan

We recommend frying your steak, although you can grill it if you prefer. A heavy-duty, thick-based frying pan, ideally with a non-stick coating, will achieve good results, as will a heavy griddle pan or skillet. These types of pans get really hot – ideal for getting that slightly sweet, charred finish to the outside of your meat.

If the pan isn’t big enough for all your steaks, don’t be tempted to squeeze them in anyway. Cook them one or two at a time then leave them to rest as you cook the remainder of your batch.

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Link

http://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak

http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-steak-recipe.html