Steak will be perfectly juicy and tender if you stop making 1 simple pan mistake

Getting steak right at home can feel like a challenge. There seem to be so many variables, including picking the right cut, as well as nailing the timing and seasoning. But whether a steak comes out tender and juicy or has the texture of a flip flop may come down to one simple mistake in the pan.

Luckily, food expert Nicky Corbishley has revealed an easy fix. Nicky is a bestselling author and the creator of Kitchen Sanctuary, where she shares her cooking tips with people. In a recent blog post, she wrote: "It took me a long time to figure out how to cook the perfect steak, consistently well, every time. For something that seems so simple, there are lots of variables, which can be confusing."

Nicky recommends using a good quality ribeye or sirloin steak, at least 2 to 2.5cm thick, with visible fat running through it.

"Don't be scared of fat," she said. "Some of it renders down to help ensure a juicy steak."

She also suggests using a heavy-based pan, like cast iron, and not overcrowding it by never cooking more than two steaks at once.

She said: "If the pan is too full, the heat drops and the steaks will boil instead of fry. That means no char and less flavour."

However, the biggest mistake, she warns, comes down to where you put the oil.

"Oil the steak, not the pan," Nicky said. "This gives you an even coating, and because the pan is so hot, the oil will heat up instantly. If you oil the pan instead, you often end up using too much or burning it before the steak even touches the surface."

Once the steak is oiled and seasoned with plenty of salt and coarse black pepper, she says to cook it in a hot pan for four minutes total, turning every minute for even cooking.

In the final minute, add butter, crushed garlic, and fresh thyme or rosemary, then baste the steak to boost flavour.

After cooking, she says it's essential to let the meat rest. "A good rule is to rest the steak for at least as long as you cook it. That allows the fibres to relax and makes the steak more tender."

Another key tip is to let the steak come to room temperature before cooking. "Cooking it straight from the fridge is a big no-no," Nicky said. "You want to avoid a cold centre and an overcooked outside."

For doneness, Nicky advises the following times for a 2-2.5cm thick steak, turning every minute:

• Rare: 3 minutes total
• Medium rare: 4 minutes
• Medium well: 5-6 minutes
• Well done: 8 minutes

And finally, any juices that collect while the steak is resting shouldn't go to waste. "Add them to your sauce or pour them over the steak. That's where all the flavour is", Nicky said.

Nicky's full guide and step-by-step steak recipe can be found on her blog Kitchen Sanctuary.