I love a good steak. And here's how to cook it so it melts in the mouth and is lovely and moist. It is good to buy steak with a really deep red colour and a good amount of fat marbling, it is this colour that gives it it's rich, complex flavour. If it is bright red it has probably not hung long enough and it will lack flavour and will be tough. As with all meat you should let it come to room temperature before cooking. If you put it in a screaming hot pan straight from the fridge it will contract and be very tough. Cooking it from room temperature will help the meat to relax and will be much more tender when cooked. I am using rump steak here but it will work with any beef steaks, pork or lamb.