Many meat eaters will argue that there's nothing that can compare to a juicy steak. But sometimes, it tastes so much better when you eat it in a restaurant, rather than making it yourself.
But thankfully, Jamie Oliver has come to the rescue to show wannabe chefs how to cook the "perfect steak", with Jamie promising his method will mean "no more tough steak."
Jamie recommended using a flat iron (otherwise known as feather blade) cut for the best home-cooked steak, as it has perfect "fat marbling". You will have to remove the sinews from the meat before cooking, but the TV chef says it's worth it.
First, Jamie put oil over the steak, explaining that he had a "thick-bottomed pan on a very high heat."
He then rubbed the steak to coat the meat with oil, and recommended going "heavy on the pepper, heavy on the salt" on both sides, while patting it in.
The chef said to put a "little oil" into the pan before adding the meat in. Another top tip is taking the steak out of the fridge for at least an hour before cooking as otherwise it will be "tough."
"Turn it once a minute, every minute", he shared, saying people should cook the steak to "medium rare" for best results.
"Being equal with both sides keeps the moisture in the middle", he said, meaning the steak will be as juicy as possible.
He also urged people go to a butchers rather than a supermarket for their meat, so you can cook a "double steak", rather than one that is thinner.
Jamie then said that rubbing the meat with garlic would give flavour, as would getting butter and rubbing it all over the steak.
"That sweetness of the butter is really beautiful", he said.
Thyme, rosemary or oregano can also heighten the flavour of the steak, as he "whipped" the steak with thyme.
Once the steak had cooked for three minutes on each side, he recommended leaving it for two minutes to rest.
He then cut the steak to reveal perfect, slightly pink meat that looked super soft.
Jamie then shared that it's £17 a kilo, rather than over £50 for fillet.
"That is where it's at", Jamie gushed after eating a slice of the meat.
In the comments, people were amazed at how good the steak looked.
"Never heard of feather blade steak! Thanks for sharing your tips", someone wrote.
Another commented: "Why do they teach you to only turn steak once? The minute method makes more sense. Thanks for the tip!"
Do you have any cooking tips? Email: danielle.wroe@reachplc.com
