Pull up steaks

Quick, handy tips will make this classic meal even better

This is a classy take on a restaurant-quality steak dinner, and other than remembering to salt the steak ahead of time, it’s only 30 minutes from start to finish.

These instructions are for a thick steak, at least

1 1/2 inches. Thinner steaks don’t need the additional oven-roasting time, and will be overdone if they go into the oven after being seared on both sides.

Here are four things that make a good steak great, and a great steak marvellous:

Salting meat a day before cooking it draws out excess liquid, concentrating and developing the flavour, and allows the meat to form a nice caramelized exterior. Salting an hour ahead is OK, but the longer time allows the seasoning to get past the surface.

Let meat come to room temperature before cooking, or the inside will take longer to warm up and cook, and by then the outside of the steak will be overcooked.

Pat meat dry before putting it in the pan for searing purposes.

Use an oil with a high smoking point, like canola or vegetable, to cook steaks on the stove. Butter is a lovely thought, but add it at the end and just allow it to melt in the hot pan.

And with roast potatoes, a little sautéed spinach (cooked while the steak is in the oven) or a green salad, you’ve got that perfect steak dinner.

SARAH CROWDER/ THE ASSOCIATED PRESS For some people a great steak dinner is the consummate eating experience — this qualifies as a classic restaurant-style meal at home.