Steak will be tender and juicier in every bite if you do butcher's 1 task after cooking it

When it comes to steaks, there are so many different varieties like fillet, sirloin, rump, filet mignon and t-bone, but the most popular amongst steak enthusiasts is the ribeye steak. The ribeye is characterised by its distinct eye of marbling, which ensures a rich and juicy flavour when cooked. Whether pan-seared, grilled over charcoal, or cooked using the reverse-sear method, ribeye steak delivers an "unbeatable eating experience", according to butcher Jorge Thomas at Swaledale Journal.

While some cooks swear by adding fancy ingredients to the recipe to make steak juicier, Jorge recommends keeping it simple with just oil, salt, pepper, and perhaps butter and garlic if you want to go the extra mile. In his top tips for "mastering" steak, he noted that what you do after cooking the meat is crucial.

Jorge claimed that when cooked, ribeye steaks and any other type of steak need to be left to rest for at least six to eight minutes. This allows the juices to redistribute, ensuring "every bite is tender, juicy and full of flavour."

Cutting it too soon is a big no-no, as it will cause its juice to pool out and yield a dry cut of meat.

The butcher also has a few other important tips for cooking the "best" ribeye steak.

The first step is to let your steak come to room temperature for at least 30 to 60 minutes before cooking. Cooking cold meat straight from the fridge can lead to uneven cooking.

After, pat the steaks dry with kitchen paper to remove any surface moisture and allow them to come up to room temperature-this ensures even cooking.

Next, heat a griddle or heavy-based frying pan until it is smoking hot. Having the pan "extremely hot" ensures you achieve a "deep, golden crust while keeping the inside juicy".

Just before cooking, rub a little olive oil over both sides of the steaks and season generously with salt and pepper.

Place the steaks in the pan and brown them on both sides for around 90 seconds per side. When a crust has formed, the steaks will naturally release from the pan. If they stick, wait a few moments and try again-a rich, golden crust should have developed.

Reduce the heat slightly and continue cooking for four to six minutes, turning the steaks every 90 seconds. Baste frequently with the fat rendered during cooking to enhance flavour and juiciness.

As previously explained, remove the steaks from the pan and rest them in a warm place for at least six minutes. For "added richness," place a knob of butter on top while resting-try a butter flavoured with garlic and tarragon to elevate the steak's natural flavour.