For most of us steak is a rare treat, and we usually leave it to the experts to take care of it for us. But it's much easier to achieve perfectly cooked, restaurant-quality steak at home than you might think. These tips and tricks from top chefs will guide you every step of the way, turning you into a pro at cooking steak in no time.

Top US chef and steak supremo Wolfgang Puck says: "The most important thing is to get the best meat purveyor possible, somebody who hand-selects the meat for you. At the end of the day, if the steak is not tender people are going to complain no matter what you put on it." The higher the quality of the meat, the better it will taste – it really is as simple as that.

The three key cuts of steak are fillet (far left), sirloin (third left) and ribeye (right). Be guided by your wallet, since they vary massively in cost, or personal preference. Anthony Bourdain once claimed fillet “is a joke in the industry and chefs never order it in a restaurant”. But if you prefer a super-tender and lean cut, with milder flavour, it might be for you.

Multi-Michelin-starred chef Alain Ducasse says he chooses a well-aged rib eye which he claims "certainly has the best flavour". He prefers it cut thick and cooked on a stove. "I have better control than if the steak was sitting on a grill or under a broiler", he says.

Bourdain’s first choice was “the rib cuts, the perfect balance of fat and meat followed by the sirloin, and then the slightly tougher, but flavour-packed parts of the animal, such as chuck and flank". Your butcher will also be able to advise which cut is best for how you want to cook it so don't be afraid to ask.

Jamie Oliver’s favourite cut is the feather steak (also known as flat iron steak). He says: "Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied. Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go.”

Fernando Larroude, head steak expert at Argentinian restaurant group Gaucho recommends flank and skirt as two worthy alternatives. "The marbling on these cuts means they’ll be succulent and juicy, perfect for a summer barbecue", he says. For the ultimate treat, try Kobe or wagyu beef – thanks to the intricate marbling (intramuscular fat) these cuts are among the priciest and most sought after.

This one’s not particularly clear cut: British chef and campaigner Hugh Fearnley-Whittingstall recommends greasing the pan first with butter, dripping or lard. Food writer Nigel Slater instead recommends olive oil during cooking while others swear by copious amounts of butter. Find everything you need to know about cooking with oil here.

Almost all chefs agree that you should never cook your steak straight from the fridge. "An hour or so before grilling, take it out of the fridge so steak comes to room temperature”, says Donatella Arpaia, US restaurateur and TV personality. This ensures that the meat cooks evenly and you'll be able to achieve the desired cooking level, whether it's medium rare or well done.

British steak restaurant group Hawskmoor explains that wet steak will "struggle to form a decent crust and can pick up some unpleasant boiled-meat flavours". So pat it dry with some kitchen towel before seasoning and cooking. It's also very important that you season your meat right before it goes into the pan, otherwise the salt will draw out more moisture and you'll be left with tough and chewy meat.

Hawksmoor restaurants also go big on the seasoning. Season “more than you probably think sensible. It will help build up a delicious salty crust. Some say you shouldn't season the steak until after you've cooked it. We think they're wrong." Lots of rock salt is ideal as it helps with the caramelisation and you shouldn't forget a light sprinkling of salt before serving as that will help intensify the flavour.

Chef Wolfgang Puck says: "Season it before cooking. We take some grey sea salt, black and white pepper, then thyme sprigs, onion and garlic and add that to the mixture with a little touch of sugar. That way it gives it a really great flavour and texture.” At the same time don't be tempted to go all out with elaborate spice mixes – the meat is the hero here so salt, pepper and some aromatics are enough to bring out the best flavour.

Gordon Ramsay insists that the temperature of the pan is of importance too. “To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for t-bone or very hot for rib-eye," he says. Remember, the fattier the cut of beef, the hotter you'll want your pan to make sure the fat renders down and flavours the meat throughout the rest of the cooking process.

Most of us just use some oil in the pan when cooking, whereas Gordon Ramsay swears by a combination of oil and butter: “Add a bit of butter, then a swirl of oil, with a whole garlic clove and a couple of herb sprigs, like rosemary or thyme.”

Alain Ducasse is also a fan of using butter to cook the steak. “I crush a few big unpeeled cloves of garlic and put them in the pan along with a nice chunk of butter... it’s a trick steakhouses often use. You need fat to carry the flavour of the garlic into the meat,” he explains.

"The key is to start cooking the steaks at high heat so the outside gets the nice brown crust, then move 'em to a more moderate environment so that the meat can be cooked just right without scorching the outside or overcooking the inside," says US celebrity chef Guy Fieri, so make sure you watch the temperature of your pan.

Marco Pierre White says: “When the griddle pan is really hot place the steak in. For a 300g (10oz) steak, it should take about one to two minutes. Turn the steak to create a crisscross on the meat and leave it for another minute or until the meat has cooked about half way up its side. Turn the meat and repeat on the other side.”

Wolfgang Puck, among other chefs, is strongly against turning your steak too much. The professionals say you should leave your steak to sear properly before turning it as it will help create a delicious crust and caramelisation from the fat in the pan and the seasoning on the steak.

It’s not strictly necessary but if you’re looking to impress your guests, or intensify the flavours, Gordon Ramsay suggests throwing some cognac (carefully) into the hot pan to flambé your steak briefly. A small glug will be enough, however, this obviously won't work unless you have a gas stove top to light the alcohol. Never try to do it with a lighter or matchsticks.

There's a simple chef-approved touch test to know how your meat is coming along. Hold your palm out in front of you and touch your thumb and forefinger together. Then, with your other hand's index finger, poke the base of the thumb. The feel is equivalent to medium rare. Now pincer your middle finger and thumb together, equating to medium. Your ring finger and thumb equates to medium-well done while your little finger and thumb will feel like well done.

Nearly all chefs agree on the crucial need to rest the meat adequately once it’s off the heat, but Anthony Bourdain put it best: "Take it off the heat and don't touch it." While you wait, the meat is relaxing and the juices redistribute, evening out the flavours and colour. Relaxing is also important so that when you cut into the steak, the juices don't run out onto the plate.

Jamie Oliver suggests giving the meat some help after cooking: “After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.” You can also serve it with a bit of garlic or herb butter for added flavour.

Jamie Oliver says: “Everyone has their favourite ways to eat steak – either it's with good old chips (fries) and a crisp, green salad, with pepper or horseradish sauces, or even a simple fresh salsa verde to cut right through it.” To switch things up, you can swap a classic salsa verde for pesto or fries for grilled parmesan asparagus. Creamed spinach is another side that goes well with steak.

Discover the 11 ingredients that will take your dish from hero to zero.

Gordon Ramsay says: “Slice fillet or rib-eye steak along the grain, then arrange on a plate with your chosen sauce and side dish. My personal preferences are mushrooms and a shallot and red wine sauce for rib-eye; fillet steak with oven chips and bois boudrin (a tomato-based sauce for meat); and t-bone with wilted spinach and mushroom sauce.”

Read on to find out the 30 secret ingredients chefs swear by.

 

Wolfgang Puck says: "I eat the steak with no sauce, I like the flavour of the meat. I serve the steak with French fries more than vegetables. We make a béarnaise with some Dijon mustard in it, which spices it up a little bit, then I dip the French fries in that." The steak is the highlight so make sure it really is the star of the dish. 

Now take a look at 30 Michelin star secrets you need to try at home.