Tricks of the Trade - tips on cooking the perfect steak

This month we ask chefs for their tips on cooking the perfect steak.

"The first step is to source a high quality local steak which has been properly hung by your butcher. The longer the meat has to relax, the more tender it will be. When it comes to cooking, you should season properly with salt and pepper and cook in a red-hot pan. The hotter, the better, as it helps to seal the flavours."

Robin Davies, head chef, the Crown Inn, Fontmell Magna, Shaftesbury, Dorset

"We season steak with salt and pepper but you have to be wary of using too much salt with customers' health concerns. I think too many young chefs try to cook their steak at 100 miles per hour. I'm much more laid back and will cook meat at a medium-high heat. In my opinion, the tastiest cut is rump but many people still refuse to try it over sirloin or fillet."

Paul Capener, the Unicorn, Cublington, Buckinghamshire

"I always salt and pepper the steak before cooking it. There is a school of thought that you should seal the flavours first and then add the seasoning. But I think that method means that the salt doesn't penetrate the meat and you are left with a crust. The other important thing is to rest the meat. We leave our steaks for four minutes before they are delivered to customers as it helps to tenderise the meat."

Martin James Osborne, the Bell at Boxford, Newbury, Berkshire

"I finish the steaks off in the oven after I have pan-fried them. I then pour all of the juices left in the tray over the final steak. I also encourage customers to be very vocal about the way they would like their steak to be cooked."

Graham Smith, head chef, the Bear Inn, Bristol