I recommend pan-frying your steak (yes — for all you grill masters — you can grill it if you prefer). But, just so you know, I use a 12-inch cast iron skillet. If you don’t have a cast iron skillet you can buy a good, relatively inexpensive one for $25. It’s a great multipurpose pan and absolutely worth the investment. If you really don’t want to buy a cast iron (silly you!), you can use a 12-inch stainless steel, ovenproof sauté pan instead.

If the pan isn’t big enough for all your steaks, do not attempt to squeeze them all in. Cook them a few at a time then leave them to rest as you cook the others.

Why does this matter? If you dive right from the fridge into the pan, you’re risking an undercooked steak with a gray exterior. So, regardless of the cut, you’ve got to plan ahead and that means taking it out of the fridge well in advance of actually cooking it. For the thinner cuts, a half-hour on the counter will do. If your steak is over an inch thick, plan on at least an hour or and even up to two.

Don’t forget to dry it thoroughly once removing it from the fridge. Excess moisture on your steak makes it nearly impossible to get a nice, dark crust on the outside of the meat.

*** DO NOT USE OLIVE OIL. *** Try using groundnut or canola oil, both have a neutral flavor and can withstand very high temperatures without burning. Don’t be tempted to put your steak in too early after adding your oil to the pan. If the oil is too cool, your meat will become too greasy and will not cook evenly.

If you want to go all out, try cooking steak in lard (pork fat) or tallow (beef fat) — both of which have high smoke points and great, meaty flavor.

Many beef purists will tell you to enjoy the unadulterated rich flavor of your steak by adding nothing other than a few twists of salt and pepper. Remember not to salt it too early. Salt will draw moisture from the meat. Simply sprinkle black pepper and sea salt onto a plate then press the meat into the seasoning moments before cooking.

Others like to enhance flavor and tenderize the meat with a marinade. Balsamic vinegar will reduce down to a sweet glaze, as will a coating of mustard and honey.

Blue: Should still be a dark color, almost purple, and slightly warm. It will feel spongy with little-to-no resistance.

Rare: Dark red in color with some juice flowing. It will feel soft and spongy with slight resistance.

Medium-rare: A more pink color with a little pink juice flowing. It will be a bit soft and spongy and slightly springy.

Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.

Well-done: Only a trace of pink color but not dry. It will feel spongy and soft and slightly springy.

It’s very important to consider the size and weight of your steak before calculating the cooking time. If you’re unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat. My recommendations are for a thick fillet steak (about an inch and a half) — so adjust your times based on your steak’s thickness:

Blue: About 1½ mins each side

Rare: About 2¼ mins each side

Medium-rare: About 3¼ mins each side

Medium: About 4½ mins each side

Use your fingers to prod the cooked steak.

Blue: It will feel spongy with little-to-no resistance.

Rare: It will feel soft and spongy with slight resistance.

Medium-rare: It will be a bit soft and spongy and slightly springy.

Medium: It will feel firm and springy.

Well-done: It will feel spongy and soft and slightly springy.

You’ve heard it before: don’t slice into that steak right away. It absolutely needs time to rest so the meat can reabsorb the free-running juices to give you a moist and tender finish. I recommend 5 to 10 minutes for thin cuts, plan for 10 to 15 for larger, thicker steaks. Don’t worry, your steak will not get cold!