Whether you’re cooking steak, chicken, salmon fillets or anything in between, these three simple steps will guarantee perfectly seared, tender and succulent results every time.

1. Temper

Take the meat or fish out of the fridge 20-30 minutes before cooking. This helps the protein cook more evenly, keeping it tender and juicy.

2. Dry

Pat your meat or fish with kitchen paper until thoroughly dry before adding it to a hot pan. This will ensure a good “crust”.

3. Rest

Always allow meat or fish to rest for 10 minutes after cooking so that the juices can redistribute.

Now that you’re armed with these tips, why not treat yourself to this fillet steak with mustard sauce, or try this flavoursome salmon with warm tomato and shallot salsa?