02What I look for in a good steak
The longer the beef’s been hung, the better. I look for a steak that’s at least 28 days mature, not one of those pink, fresh steaks – there’s no flavour in them. I search for a good coating of fat round the eye of the meat. If there’s no fat content, you might as well eat cardboard.
Short cut to the best cuts
03The secret to frying steak
Use a large thick-bottomed pan and the real secret is to make sure it’s very hot. Steaks aren’t usually very thick, so if the pan loses heat you won’t get that nice caramelisation you’re looking for when the natural sugars in the meat are released. 
With a big, hot pan, the meat will caramelise more easily (and a Knorr cube will make it even easier).
04My favourite butchers
It’s all about ingredients but also choosing the best meat at the price. If you can’t run to sirloin, choose a good piece of rump but most of all choose a really good butcher. Here are the ones I use...
See the full list
