Always allow your steaks to come to room temperature before cooking as this will help heat the meat cook evenly during the cooking process. Dry the surface of your steak before salting and cooking so that it caramelises all over. When you season the meat, the salt will begin to draw moisture away from the surface of the meat. So pat it dry, season and dry again if necessary and only season it when you are ready to cook it, not before. As a general rule, first cook on high heat and then finish your meat on low heat. Ideally use a digital meat thermometer to check for doneness and always take your meat out 5 degrees before it reaches the desired temperature, and leave to rest. Whilst resting, meat absorbs its flavour and juices and continues cooking itself for at least 15 minutes. Always use a sharp knife to cut your meat - a dull knife will smash the meat and a serrated knife will tear it! A sharp blade will ensure even slicing and will help retain the juices. Before eating your meat always drizzle some olive oil and sprinkle some salt over it - the oil will spread the flavour across the palate while the salt, hitting your tongue first, will make you salivate and ensure a deep flavour experience.