Your steak is always overcooked, or too steep, however, it is close cousin of tartar? Do not miss your steaks with our advice.

1. Let your steak to room temperature for one hour – watch the dog and sunshine!

2. Choose the appropriate tool for cooking: barbecue grills to thick or cast iron skillet. The mass is your best ally, because it accumulates heat.

3. Place the meat on the heated cooking surface. It should sizzle. If your steak does not sound, is that the temperature is too low. Remove it, then wait for the heat increases. If the meat juices accumulated in the bottom of the pan is that it is not hot enough, or is too small for the amount of meat to cook.

4. Sear the surface of your steak. Above all, do not move. Let the heat do its work. That surface coloring that gives the flavor. Turn your steak once, or three times if you want a grid marking. Do not poke the meat. Instead, use pliers.

5. Let the meat rest for three to five minutes in a preheated lightly. This resting time allows the most concentrated juice in the center of the muscle to spread in the periphery.

6. A quality steak does not need to be marinated.

7. The bone cuts are better suited to radiant heat of the grill, because it colors all surfaces of the bone.

8. In theory, the salt dries the meat surface, but if your steak is thick, the amount of moisture absorbed will be negligible. Pepper, for against, may burn the surface.

9. Instead, let your guests dress according to their taste. There are now countless varieties of salt and pepper on the market.

10. Forget the sauce, unless you like your steak cooked. By cons, indulge in the drizzle of virgin olive oil or flavored with lemon or garlic.