THE RESTAURANT

WITH GRAHAM SUTTLE, RESTAURATEUR

Graham Suttle is managing director of bar and restaurant group Kained Holdings, including speciality steak restaurant Porter & Rye, in Glasgow. Here, he gives his guide to cooking the perfect steak.

THE CUT Fillet is like butter but lacks flavour, rump is tougher but packed with flavour, sirloin is tender and tasty, and all-rounder ribeye should verge on a thicker cut, allowing the eye of fat to melt. Great for the BBQ. The bavette and my wife’s favourite, onglette, are unforgiving but deliver the flavour and texture to die for if cooked correctly. There’s a cut for everyone so find yours, and get it from a local butcher.

ROOM TEMPERATURE Remove from the fridge an hour before cooking. Cover with a cloth and let it sit. Pat dry with a cloth. This helps get that amazing crust you want when you cook it.

You can’t put too much salt on a steak. Leave for 5-10 minutes before cooking. Pepper is for after. It burns easily and can impair flavour.

Get your pan smoking hot, then leave it a little longer. A heavy skillet is best as it keeps its heat when the meat is first applied. You want a hard, fast sear. ONE TURN You want to keep as much of the juices and flavour In as you can, so flopping it about like a pancake isn’t good, neither is squishing it down with tongs. Leave it alone. Flip it once, when you have a good crust on the first side and can see the cooking rising up the side of the steak.

REST A wee relax is good for everyone. So err on the side of caution, slightly underdone. Remove and leave on a warm plate. Cover in foil and wrap in a thick cloth for 5-10 minutes. This will allow the meat to rest, soften and distribute the juices more evenly. Add pepper now if you like. It soaks into the juices and seasons while you wait.

A FINAL TIP Olive oil. The best you can get. It’s a trick I learned in Italy and my best foodie secret. Steak, sea salt and heavenly olive oil are a marriage made in heaven. The creamy oil gives a mouthfeel to die for and the biggest bonus is the intense peppery notes to the oil that takes the meat to the next level.