I asked 3 chefs how to make steak taste better - they all said 1 method

When it comes to cooking the perfect steak, every chef has their own technique. Some swear by rubbing oil into the meat beforehand, others melt butter in the pan, and a few do both - coating the steak in oil first, then basting it with butter as it cooks.

Most agreed on using a scorching hot cast-iron skillet, but seasonings ranged from simple salt and pepper to a full marinade, and their timings also varied. Despite their different techniques, one thing was unanimous among the three chefs: letting the steak reach room temperature before cooking. They said the simple step can make all the difference between a tough or tender steak.

Dennis Littley, chef and recipe expert at Ask Chef Dennis, recommended leaving the steak, preferably ribeye, for half an hour on the counter.

He explained: "One of the simplest but most overlooked steps is letting the steak warm up a little before cooking. Taking it straight from the fridge to the pan is like shocking it with cold, it never cooks evenly."

Chef Dennis added that one of his favourite tips is turning the steak every 30-45 seconds, which he said "helps it cook more evenly, builds a gorgeous crust, and prevents one side from overheating".

"Most people think that you should only flip a steak once or twice, but in professional kitchens, we often flip more frequently," reports Bristol Live.

Laura Ascher, a professional recipe developer and food blogger at Cast Iron Skillet Cooking, added: "I know some people skip this step, but to get an evenly cooked through steak, it must be close to room temperature before you start cooking."

She opts for butter during cooking because it "adds a rich layer of flavour you just can't get with oil". She said to prevent the butter from burning, add it right before the steak goes in.

Adam and Joanne Gallagher from the Inspired Taste blog also bring the steak to room temperature, but they add an extra step by marinating it for at least 30 minutes with oil, garlic, herbs and a splash of lemon.

They brush the steak lightly with oil to get an "even, caramelised sear," then add a pat of butter and fresh herbs like rosemary or thyme at the end, to "bring out the steak's richness and fragrance".