I asked 7 chefs the best way to cook steak - they all named the same ingredient (not salt)

If there is anything more indulgent than a good steak, I haven't found it yet. And while steak restaurants might be booming at the moment, with new branches popping up in towns and cities all over the UK, it's actually something you can cook just as well at home if you know just a few simple rules.

Thankfully, these rules don't involve any complicated cooking techniques, fancy equipment or expensive ingredients. The right cut, the right pan, and the right cooking fats are all you need.

I asked seven chefs the best way to cook a steak. They all gave very similar answers, from which cut is best to what to cook it with. Follow the advice below and you too can end up with restaurant-quality steak at home.

Jason Kennedy, an in-house meat expert with Verde Farms who has 33 years of meat industry experience including owning an artisan butcher shop, said: "When cooking, I like to first bring my ribeye to room temperature by leaving it on the bench for a couple of hours before cooking.

"I season it with a good crust of freshly cracked pink Himalayan salt and black pepper, along with a light drizzle of olive oil.

"Heating my cast iron skillet until very hot, I place the steak in and add a little more salt and pepper to the top side. After about 30 seconds, I add a good knob of butter along with a sprig of fresh thyme and oregano.

"As the butter melts, I begin spooning it over the steak. Depending on thickness, after about 1.5 minutes I turn it, then continually baste the sealed side with butter. I flip each side a second time for about 30 seconds, laying the meat directly on the herbs while continuing to baste.

"I aim for medium-rare on ribeye so the internal fat has time to render. For tenderloin, I prefer rare since there's little internal fat to render and I find it juicier at that point. I then rest the steak for 3 minutes before serving."

Dennis Littley, chef and recipe expert at Ask Chef Dennis, said: "After more than 40 years in professional kitchens, the number one thing I can say is that a great steak doesn't need a lot of fuss, just clean ingredients and the right technique when cooking and serving it.

"The first choice you make is the cut. I have a soft spot for ribeye because of its marbling, all that fat running through it melts down into depths of flavour.

"One of the simplest but most overlooked steps is letting the steak warm up a little before cooking. Taking it straight from the fridge to the pan is like shocking it with cold, it never cooks evenly. I always advise to give it half an hour on the counter, and that makes a great difference.

"For seasoning, I personally keep it simple most of the time. A little oil rubbed directly on the steak, plenty of coarse salt, and freshly cracked black pepper. That's it.

"A hot cast-iron pan does the heavy lifting. For a one-inch steak, I go about three minutes per side for medium-rare, then finish it in the oven if it's on the thicker side. And don't shy away from using a thermometer, even chefs do. Around 54-55°C (130°F) is that medium-rare perfect spot.

"One of my personal favourite tips to share that many possibly don't know, is turning your steak every 30-45 seconds. This helps it cook more evenly, builds a gorgeous crust, and prevents one side from overheating. Most people think that you should only flip a steak once or twice, but in professional kitchens, we often flip more frequently.

"Halfway through cooking, I also like to add a knob of butter, a crushed clove of garlic, and a sprinkle of fresh thyme or rosemary to the pan. As the butter melts, baste the steak with it, this creates a rich, restaurant-quality flavour that's hard to beat.

"Finally, one of the most important steps is to rest the steak. Give it at least five minutes before slicing so the juices redistribute. This simple patience makes all the difference between a good steak and a great one."

Rizwan Asad, who works with appliances brand AEG, said: "Take a 250g ribeye or sirloin steak out of the fridge 30 minutes before cooking. Heat a pan on high until it's almost smoking, then add a drizzle of olive oil.

"Season the steak generously with salt and pepper, then sear for about 2 minutes on each side without touching it too much.

"Lower the heat, add 20g butter, a crushed garlic clove, and a sprig of rosemary or thyme. Tilt the pan and spoon the melted butter over the steak for about 30 seconds. Let it rest for at least 5 minutes before slicing so the juices stay in."

Laura Ascher, a professional recipe developer and food blogger at Cast Iron Skillet Cooking, said: "The best way to cook a steak really depends on the cut. Some steaks, like filet mignon, are thick and benefit from a quick sear on the stovetop before finishing in the oven.

"Others, like a boneless ribeye, can be cooked entirely in a skillet. Personally, my favorite cuts are porterhouse, T-bone, ribeye and sirloin, which, in my opinion, have some of the best flavour.

"Please understand the process is going to be the same for all steaks, except that in the case of steaks much thicker than one inch, I will finish them in the oven.

"To cook your perfect steak you are going to need a cast iron skillet, butter, and a gas stove. Start by bringing your steak to room temperature; this helps it cook evenly all the way through. I know some people skip this step, but to get an evenly cooked through steak, it must be close to room temperature before you start cooking.

"Once the steak has been brought to room temperature, preheat your skillet over medium-high heat. While the skillet is heating up, pat it dry with a clean towel, then season generously with coarse salt and freshly cracked pepper on both sides. When the skillet is hot enough that a small splash of water beads up and bounces around, you can add a generous pat of butter (I love Kerrygold salted butter) and swirl it around.

"Immediately place your steak in the skillet and let it sear undisturbed for 2-3 minutes. Flip, reduce the heat slightly to medium, and cook for another 2 minutes. At this point, I like to lay a sprig of rosemary directly on top of the steak. You don't have to do anything but set it on top. The rosemary is a very strong-flavoured herb, and it will give it the perfect amount of flavour this way.

"Butter is the best choice for creating that perfect sear and it adds a rich layer of flavour you just can't get with oil. Do not add the butter while the skillet is heating up, or it'll burn. Always add it right before the steak goes in.

"Once the steak hits the skillet, leave it alone. Let it build that crust without moving it around. If the steak resists when you try to flip it, give it a little more time. Once the sear has developed properly, it will release naturally from the pan. A cast iron skillet is by far the best choice for evenly cooking a steak."

Adam and Joanne Gallagher, of the recipe blogInspired Taste, said: "The best way to cook a steak is with a well-marbled cut, such as ribeye or New York strip, because they're so flavourful and juicy!

"I like to marinate the steak for at least 30 minutes with oil, garlic, herbs and a splash of lemon, then bring it to room temperature before cooking. Whether you're grilling or searing in a skillet, pat the steak dry and brush lightly with oil. This will get you an even, caramelised sear. Cook over high heat for a few minutes per side for a rosy medium-rare (usually about 3 to 5 minutes, depending on thickness) and let the steak rest for 5 to 10 minutes before cutting, so the juices stay inside. Add a pat of butter and fresh herbs like rosemary or thyme at the end, to bring out the steak's richness and fragrance, delivering a classic, restaurant-worthy bite every time."

Jessica Randhawa, owner and head chef at The Forked Spoon, said: "For consistently great steak, I always go for a thick, well-marbled, bone-in steak, such as a porterhouse, ribeye, or New York strip steak, that is about 1.5 to 2 inches thick.

"I bring the steak to room temperature for about 30 minutes. Then I season it generously with kosher salt and freshly ground black pepper, and rub it lightly with extra-virgin olive oil (for flavour). For cooking, I always switch to a high-smoke-point oil like avocado oil to protect the crust and keep flavours clean.

"I then heat a heavy cast-iron skillet over high heat until it is very hot, then add the oil. Next, I sear the steak for about 1 minute per side without touching it. Next, I tilt the pan and baste with the hot avocado oil for about 1 minute, then flip and repeat, especially over the strip side, which renders more fat. By around the four-minute mark (2 minutes per side total), I check the internal temperature with my digital thermometer. I prefer finishing on the stovetop as I feel like it gives me more precise control over the finish, rather than transferring the pan to the oven.

"I then add butter to the pan, and I continue flipping every 30 to 60 seconds while basting constantly for that glossy, nutty crust. I always add aromatics at the end, such as minced garlic during the last minute to prevent burning, plus a sprig or two of rosemary or thyme for a nice, light herbal finish. I remove the steak from the pan at 120-125F for medium-rare or about 130F for medium.

"After letting it rest for at least 5 minutes, I spoon the pan drippings over the top of the steak and serve."

Jennifer Borchardt, culinary director of beef supplier Pre Brands, said: "Start with high-quality meat. Grass-fed and grass-finished beef has a deeper flavour and more nutrients.

"There's steak for every occasion. Sirloin stands up to marinade and bolder flavour profiles work well with this cut. Ribeye or NY Strip are fantastic choices if you want steak to be the star of the show and filet is always an elevated choice for special occasions.

"When grilling, flip your steak often! It's a myth that you should only flip once to get a great crust and sear on the steak. Flipping the steak frequently helps to ensure even cooking and even cooks faster.

"When cooking, use a butter knob! Butter helps keep the steak moist and aids in achieving an even, crispy char. The melted butter distributes heat evenly, and basting the top of the steak allows the nutty, buttery flavour to penetrate. Butter adds the perfect touch of juicy moisture and enhances the steak's natural flavour without overpowering it, while also creating a deep, delicious crust on the meat."

So there you have it: the pros all love to use butter to give their steaks that perfect crust, flavour and finish.

If you want to take things even further, however, Professor Rob Appleby, a physicist from the University of Manchester and trained chef, says the answer to the perfect steak lies in a formula first worked out by Albert Einstein: L² = 4Dt

L represents the thickness of the steak, T is the time for the steak to cook and D is something called the diffusion coefficient.

"It turns out that steak science is surprisingly precise," says Rob. "It's not the weight of the steak that matters, but its thickness. Heat takes longer to travel through thicker meat, and Einstein's formula helps us understand exactly how long it takes."

Rob says doubling the thickness of a steak doesn't just double the cooking time - it can quadruple it: "A 2cm-thick steak might take just 4 minutes total, while a 4cm steak could take over 12 minutes," says Rob.