Gaucho guide to the best steak

We ask Anthony Ekizian for his top tips on nailing your cut at home

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It may seem a little strange that the culinary director of Gaucho, the storied Argentinian steak brand, which has been serving up huge hunks of grilled beef in the UK since 1994, didn't actually used to like meat.

French-born chef Anthony Ekizian, who has lived in London for 20 years now, as a kid, was not carnivorous. If he did have to eat it, “it was well done”. But just as he accidentally stumbled into the world of high dining - he left school at 16 without much of a plan, then ended up working at Club 55 in Saint Tropez (“I really didn’t choose to be a chef”) - meat found him somehow.

So what are Ekizian’s quick, foolproof tips for getting steak right at home?

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