Season the steak well on both sides

Of course, you will use good steak. A cheap, stringy cut more suitable for stewing or for ground beef will never produce a good, tasty, tender steak, however skilled the cook. Good cooking starts at the market. Good steak is a luxury, so be prepared to have a really good one once in a while, rather than trying to have a mediocre one more often. Use rump, fillet, porterhouse, T-bone or any other cut that you like, and make sure it has been hung for as long as possible - at least 21 days, preferably more. Don't chose a piece that is too lean - the fat adds flavour, lubrication and juiciness. A fat-free steak is a contradiction in terms.
 
 There is no one cooking method to produce the perfect steak: pan-frying, pan-frying and oven-finishing, griddle-pan-frying (oil the steak, not the pan), grilling/broiling and barbequing are all potentially excellent techniques. Use which ever suits you and is most convenient.
 
 Season the steak well on both sides with good salt and freshly ground black pepper. Heat your pan baking recipes  or grill until very hot, add a minimum of oil, then put your steak on - it should sizzle. After a minute or two, turn it over - there should be lovely patches of golden brown colouring, and the aroma will already be fabulous. Whatever you have heard, you are not "sealing" the steak, but you are creating the so-called "browning flavours" which are so important to the finished steak. If you like your steak blue or very rare, it will probably be ready now, after a minute or two on each side. Otherwise, turn the heat down by at least half, and continue to cook, testing your steak as follows.
 
 The simple way to get the steak cooked the way you like it is to prod it with your finger: yes, I know it's hot, so be careful. Here's the method. Using your first (index) finger, press down on the ball of flesh at the base of your thumb on the same hand. That is what a rare steak feels like when you prod it. Now do the same with your second (middle) finger - that feels like a medium steak. Finally, your third (ring) finger will give you well-done. Clever, huh? Obviously, you have to use a bit of judgement if your steak is particularly thick or thin, but you will be surprised at how accurate this method is.
 When you think of Jamaica, you probably envision a warm sunny beach, with many fruits and fruity drinks, beautiful people listening to reggae and relaxing the day away; although, there is something very unique to Jamaica that most people do not know about. It is called Jamaican Jerk Seasoning.