Whether your preference is a melt-in-your-mouth fillet steak, juicy sirloin or thrifty cut like bavette or skirt, care and attention should be paid when cooking your beef.

With only a few minutes leeway between rare and well-done, timing is key. Chef Andrew Rudd of Medley Kitchens takes us through how he thinks is the best way to cook a steak. Let us know what you think!

What you'll need:

• Coarse salt and pepper for seasoning
• Vegetable oil
• Your steak of choice

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