My husband and I disagree on many things, mainly because he is often wrong. The one thing he is most wrong about though, is steak. He is a total fillet-philistine. He likes his steak ridiculously well done and can't understand how I can eat it any other way. When he cooks a steak for himself (he's a little kinder to mine!), there is no way of knowing what type of steak it once was. By the time he's finished cooking it, it has all the taste and texture of something you would buy in Clarks and I have spent many years trying to convince him that there is another way. A tastier way. So far though, it has fallen on deaf ears, so I have enlisted the help of an expert. Steve Pooley is Chef Director at Jamie Oliver Barbecoa and knows a thing or two about food. Proving that I am right again, here is the expert's guide to cooking the perfect steak.