Beef loin steak

Pat it dry, rub with a little oil and sear in a very hot pan. For a steak about 2 cm thick, cook for roughly 2 minutes per side for rare, 3 for medium or 4 for well done, then rest for 5 minutes.

The Food Standards Agency says whole cuts of beef can be served rare or pink if the outside is thoroughly seared, since bacteria are usually on the surface. Turn the steak so all sides are cooked; this advice does not apply to burgers or other minced beef.

Keep it sealed on the bottom shelf of the fridge at 5°C or below, and use it by the date on the pack. You can freeze it before that date; defrost it in the fridge before cooking.

Steak and chips with peppercorn sauce is a classic, while watercress or a tomato salad adds freshness. Leftover slices also work well in a steak sandwich with fried onions.

A beef sirloin steak is a close swap for pan-frying. Rump steak works too, though it is firmer; slice it across the grain after resting to make it easier to eat.

Cool leftovers and refrigerate them within 2 hours, then eat within 2 days. Slice them cold into a sandwich or salad, or reheat until steaming hot; reheat only once.