One of the reasons so many people order steak when they eat out is they're not confident about cooking it at home, but you don't have to be a great chef to cook the perfect steak. First, choose your steak. This is one of my favourites. It's the porterhouse, also known as the sirloin steak. Now, I reckon it's got the most flavour, beautiful fat cover on the top. It's my idea of the perfect steak. Now, you could go for a Scotch fillet or a rib eye, which has that little bit of fat in between the two muscles and also the marbling through it. That gives it beautiful tenderness and loads of rich flavour. Or there's the classic T-bone, which also has the porterhouse on one side and then the fillet on the other. It's big, but you can slice it up and share it between two people, and of course save the rest to put in a steak sanger the next day. So, when you've got your steaks at room temperature, and that's an important part of the process - you've got to take it out of the fridge about 45 minutes before you're ready to cook, and that's called tempering your steak. You let it come up to room temperature. You're going to get a much more even cook by doing it that way. The first thing you do is season them with salt and pepper. So, both sides, freshly ground black pepper, and then you flip them over and do the exact same thing again. Be generous with your seasoning because, don't forget, it's impossible for you to season the inside of the steak, so seasoning the outside is really important. It's also going to help to give you that gorgeous crust that you're looking for. You want to cook it on a nice high heat and then you're going to get that beautiful sear and that's where you get that delicious crust on the outside. Then just drizzle them with just a little oil and rub it all over. I like to do it this way. Some people prefer to brush their actual grill, but I like to just use a tiny bit of oil. You really don't need a lot to cook the perfect steak. These steaks are quite thick, so I'm going to cook them for about 2.5 minutes on either side. You stick it in the pan just like that. It's up to you whether you cook the steaks on a grill plate or even outside on a barbie - it doesn't matter, but as long as it's all nice and hot. Don't forget, if you cook it on a grill, then you're going to get those beautiful grill marks, which I just love. The tendency is to mess with it, but just have the confidence to leave it in the pan. We're looking for a deep golden brown, and you're going to get it, but you've got to be patient, right. Now, when you turn the steak, watch this. I'm going to lift it up. This is halfway through the cooking process. You notice I'm going to stand it up on its end and just give a little bit of caramelisation to that fat which runs along the top of the porterhouse. It's also going to render