How to buy and prepare steak

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The path to the perfect steak starts long before it hits the pan. Gordon Ramsay talks you through everything you need to know

Get all this right and you're half-way to steak perfection. Get it wrong and you're definitely in for a disappointment. It sounds complicated but don't worry. Check out Gordon's latest guide for everything you need to know about steak but were afraid to ask.

Not only will it set you up perfectly for the big night, it will change the way you think about our ultimate meat indulgence.

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There are a number of different steak cuts, but for his Cookalong menu, Gordon's going for an age-old favourite: sirloin steak. Sirloins are cut from the hip of the animal, and when cooked properly have a near-perfect combination of flavour and tenderness.

Other premium steak cuts include the rib-eye, which comes from the mid rib section of the animal and is noted for its juiciness - attributed to the fine marbling of fat running through it.

At the highest end of the market is fillet steak, which is taken from the tenderloin muscle running along either side of the spine. This steak is extremely lean and tender (not to mention expensive), but lacks some of the deep flavour of its more robust counterparts.

Get Gordon's steak and chips recipe