Let’s start with the meat. Cuts that are good for the pan are rump (my favourite), sirloin and fillet. The steak has to be well matured. Look for dark meat with cream-coloured fat as opposed to bright red and shiny meat with white fat.

For a good fry the steak has to be cut evenly and not thinner than 3mm.

A good solid bottom pan is essential. Then all you have to do is turn your plate or gas on high, slap the pan on the plate for about 30 seconds, then pour in a tablespoon of ordinary cooking oil (not olive oil!). When it starts smoking, swirl the oil around and gently ease in the steak, patting it down to make sure the whole piece is in contact with the pan.

Then leave it. Don’t fiddle with it or turn it. Give it two to three minutes (depending on the heat and how you like your steak), then turn it and press down evenly again.

Leave it for two minutes, sprinkle liberally with salt, then turn. Leave for 10 seconds or so, then turn and salt the other side.

Don’t pepper the steak because it turns bitter over high heat.

If you are serving a sauce or a side dish with it, make sure it is ready quickly and serve immediately.

As soon as I remove the steak from the pan, I drop in a blob of butter. When it melts, I add a pallet of button mushrooms and about four cloves of finely chopped garlic.

Reduce the heat to medium and stir fry the mushrooms and garlic. Add a little salt and pepper. I like to give it a dash of brandy as well.

Then take it out of the pan, pour it over the steak and take it all straight to the table.

Pour the red wine, turn on the music and enjoy!