I can’t tell you how many steaks I’ve butchered over the years. My steaks are never quite right – sometimes undercooked, other times, too tough. So I’ve steered clear of buying a good piece of steak until I mastered the art of a perfect steak.

I was handed the opportunity by Chophouse, who generously gave away a 400g piece of dry aged Delmonico steak at a recent blogger dinner (more on that to come!). The steak came complete with an 8-step cheat sheet prepared by Executive Chef, David Clarke.

So I took the recipe for spin last night and couldn’t believe how easy it was. The steak was a perfect medium: soft, juicy and supple on the inside, beautiful crust on the outside. Topped with steamed green beans and sweet potato crinkle fries, it was just the thing I needed after a hard, long week. I was pretty darn pleased with myself!

8 Steps to the Perfect Steak

1. Take the steak out of the fridges for 20 minutes before to temper.

2. Set the oven to 200 degrees.

3. Heat a thick bottom flying pan to hot.

4. Season steak with oilve oil and salt flakes.

5. Place the steak in the hot pan and cook for 90 seconds on each side, turn and repeat. Do not add any more oil.

6. Place in oven for 4 minutes and take out, rest for 8 minutes on a rack in a warm place

7. Place in the oven for 1 minute to reheat.

8. Slice, serve and enjoy!

NB – For those looking to try this recipe, the timing may need to be altered depending on the size of your steak.