You’ve been cooking steak wrong – chef tips for perfect T-bone on Steak and Bl*wjob Day

March 14 is one of the most important days of the year for T-bone fans.

The alternative to Valentine’s Day combines two of our greatest loves – steak and bl*wjobs.

So if you want to tuck in to a juicy sirloin this evening, listen up.

Daily Star has combined cooking tips from top chefs – and they’re bound to get your lover in the mood for dessert after dinner.

Pick the right cut

Michael Carr, head chef of Fenchurch Restaurant, insists it all starts with your choice of meat.

Steak comes in all different shapes and sizes – and it really does come down to personal preference.

He told us: “I always go to my local butchers in Greenwich to get my steak and the quality is brilliant. I think its super important to go to butchers as they are seriously experts in their craft.

“They source their meat and care so much about where it comes from, not only are the cows looked after properly, but they are also fed well and grazing on the best places in the UK and that makes for a better taste.

“The best is ribeye in my opinion, as the fat you get in this (especially if you get a good quality cut aged from a good breed of cattle) gives a good fat to meat ratio that gives a lovely flavour.”

Get your steak to room temperature

No one wants to get their meat out when it’s cold.

So before tossing it into a pan, ensure it’s been brought up to room temperature so it cooks evenly.

Gordon Ramsay, who has an award-winning steak restaurant in Las Vegas, emphasised the importance of this step.

The chef said: “Take the protein out of the fridge and let it rest to get it up to room temp for at least 10 minutes before you cook it.”

Season well

Generosity is key in the bedroom and in the kitchen.

So when you’re seasoning, make sure to go all out.

Celebrity chef Marcus Wareing said: “Season the meat just before it goes into the pan, only seasoning the side that hits the pan first.

“If you season it in advance the salt will draw the water out of the meat, which will then spit at your from the pan and make the meat taste a little acrid rather than caramelised, as well as cooling the pan down.”

Turn up the heat

Heat the oil in the pan until it’s smoking hot – then add the steak.

Avoid moving it around the pan to create that lovely caramelised texture you get in restaurants.

Aim to cook the steak from medium-rare to medium to avoid a tough piece of meat.

Let it rest

Jamie Oliver urges home cooks to let their steak rest properly before cutting into it.

If you fail to do this, you risk all the juices running out and the meat going dry.

Now that you’ve got the steak cookery down, you might want to check out some sex tips.

A sexpert recently revealed how you can provide mind-blowing BJs.

Or if you’re more of a giver, three ways to blow women’s minds during oral.

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