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1. Choosing the right type of steak
Perhaps the most important step in cooking a great steak is choosing the right cut of meat. Not all cuts of meat make good steaks. The best cuts of meat for this purpose are those that are generally from the top of the cow (and hence are the least worked muscles). These include:

• Sirloin (porterhouse)
• Rump
• Fillet steak
• Scotch fillet (rib eye)
• T-bone

Some people prefer to choose "marbled" meat which has a lot of (intramuscular) fat throughout the steak. While this can make the meat juicier, it increases the calories (and the cholesterol!).

Another consideration is whether to choose a thin cut or thick cut steak, and this is a matter of personal preference. Thicker cuts are better for steaks with a crisp brown crust and a thick pink centre.

Regardless of the cut you choose, look for a meat supplier who sells high grade (quality) tasty meat, as this will have a significant effect on the overall quality of the cooked steak.

2. Preparing the meat
Steaks should be bought fresh from the butcher and stored in the refrigerator for up to three days (or as advised by your meat supplier). Steaks can be frozen for longer storage times (months) but steaks that have been frozen and then thawed before cooking reduces their quality.

However you choose to store your steaks, always take them out of the refrigerator 30 to 60 minutes before cooking. Frozen or very cold steaks do not cook well.

3. To trim or not to trim?
You can either leave the fat on the meat or trim it off before cooking. If trimming the fat off, the steak may be drier but will almost certainly be healthier! If leaving the fat on, it may be necessary to make cuts in the fat every few centimetres to prevent the steak from curling during cooking.

4. Marinades and seasonings
Some people like to marinate and season steaks before cooking, while the purists prefer to cook the steak unadulterated. Both alternatives are acceptable and depend on personal preferences.

Marinades can add flavour to the meat and tenderise it at the same time. Marinades often consist of acidic liquids such as wine, vinegar, lemon juice, soy sauce and other flavours such as olive oil, garlic, ginger, onion, spices, condiments, and sauces. Most meats need to be marinated (soaked in the mixture) for at least one hour and preferably overnight in the refrigerator.

Whatever spices and marinades you choose, never salt steaks before cooking as the salt draws moister out of the steak making it drier and tougher.

5. Cooking method
The most common methods of cooking steaks are pan frying and grilling (or barbecuing). Steaks are not normally baked or boiled (although it is often common to char-grill or brown a thick steak in a pan and then finish it off in the oven).

If pan frying steaks, use a good quality heavy-bottom pan and a decent amount of butter (or oil).

Steaks should be fried or grilled on a high heat to prevent them effectively "boiling" in their own juices. Steaks should be cooked on one side first until the required doneness (beads of juice will start to form on the uncooked side) then turned over once only to cook the other side. Avoid turning steaks over multiple times. (Some experts claim that one side should be seared quickly first then turned over to prevent juices escaping, but other research has found this to make little difference.)

At this point, the uncooked side can be salted as required. When the other side is cooked it too can be salted.

The "doneness" of meat is usually classified as blue, rare, medium rare, medium, medium well done, and well done.

A rare steak will be red in the centre and not very warm, while a well done steak will be greyish-brown throughout. The experienced cook can tell the doneness of a steak by pressing on it with the back of a fork and feeling its firmness; the more done the firmer the steak. A more scientific way is to use a thermometer to test the temperature at the centre of the steak (about 49°C for rare, 57°C for medium, and 74°C for well done).

Knowing when to turn a steak for the appropriate doneness is something you'll need to experiment with. Factors that affect the cooking time include the type of meat, thickness of the cut, initial temperature of the uncooked meat, temperature of the cooking apparatus, and of course the required doneness. As a rough guide, most steaks will only need about 3 to 6 minutes of cooking per side for medium doneness.

If cooking steaks medium to well done, it may be necessary to start with a high heat then turn the heat down until the required doneness is reached, otherwise you risk burning the steak.

6. Resting
A cooked steak should be left to rest for up to 10 minutes to allow it to "relax" and to let its juices redistribute. This will result in a softer and juicier steak. Lightly cover resting steaks in aluminium foil and store them in a warm place to prevent them from going cold until the rest of the meal is prepared.

Summary
There's a lot to remember there! Here's a summary of some of the main points:

• Choose the right cut of meat

• Buy steaks fresh and don't freeze them 

• Consider using marinades

• Bring steaks closer to room temperature before cooking 

• If leaving the fat on, make cuts in it to prevent the steak curling

• Cooking time depends on thickness of cut, heat of grill/BBQ/pan, and required doneness

• Do not salt steaks prior to cooking

• Use a high to medium heat

• Cook steaks completely on one side first then turn them over once only

• Test the doneness of the steak by feeling its firmness or by using a thermometer

• Let steaks rest for a few minutes before serving

Enjoy!

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