Going back to Og bludgeoning his first mammoth and dangling pieces of its hacked-up carcass over a roaring fire to grunts of Neanderthal approval, cooking the prefect steak has long been hard-wired into the male psyche.
So here’s how to do it. In part one, Chef FHM experts Arthur Potts-Dawson (from the award-winning Acorn House restaurant in London) and FHM features editor Ben Wilson (link to Phelps vid) take you through the different types of meat, how to choose the right cut, season it properly, and thus avoid rubbery, gristly failure.
Like what you see? Then head to Ocado to buy all the meat discussed above, and start happily munching your way to carnivorous nirvana.
Then head to part two, right here.
On Chef FHM so far:
Meet the people behind Chef FHM
The perfect steak – part one
The perfect steak – part two
How to buy the best knives
Shopping for the right ingredients at Ocado