1. Prepare & preheat
Allow the meat to come to room temperature and remove from packaging 20 minutes before cooking, patting it dry with a kitchen towel. Make sure your pan is really hot but not smoking, or your barbecue is preheated or burning well, with a layer of ash covering the charcoal.
Gently place the meat in the pan or on the barbecue. Cook patiently until browned and turn just once. Use tongs rather than a fork, so you don’t pierce the meat. Use the press test to check if your meat is done, or use a meat thermometer.
Don’t be tempted to serve your burgers, steaks and other cuts straight out of the pan or from the barbecue – this will lead them to seem tough and will let their juices run out. Rest the meat on a rack, loosely covered with foil in a warm place for up to 20 minutes, just as you would for your favourite roast.