There is nothing better than enjoying a quiet evening at home and tucking into a mouthwatering steak. However, if you are going to spend money on a quality piece of meat, it is worth making one simple change to cook it properly.

Many people make the mistake of cooking a steak in olive oil, which may seem convenient, but it cannot sear meat effectively. Olive oil has a low smoke point and will break down at high heat, leaving the steak with a bitter, charred exterior and filling the kitchen with an unpleasant, lingering smoky smell.

Instead, Chef Billy Parisi highly recommends cooking a steak in an oil with a high smoke point that can withstand the heat.

Chef Billy said: "To achieve that golden, caramelised sear, I use a high smoke-point oil, such as avocado, canola, or vegetable oil."

Avocado, canola, or vegetable oils remain stable when cooking a steak on high heat, allowing the skin to form a crispy, golden crust without a chance of charring.

Using a better oil is the easiest way to sear a steak and make sure it stays as flavourful as possible, so you do not waste your money accidentally burning it.

You will need:

• One boneless ribeye steak
• Two tablespoons of oil (avocado, canola or vegetable oil)
• Half a peeled shallot
• Four sprigs of thyme
• Four garlic cloves
• Three tablespoons of butter (unsalted)
• Salt and pepper

To begin, season both sides of the steak with salt and pepper. Then place a frying pan over high heat until it begins to smoke.

Carefully place the steak in the pan. Turn the heat down to medium and leave the steak undisturbed for about one minute and 30 seconds.

Gently move the steak in a circular motion around the pan for another one minute and 30 seconds. This is the fond (the brown bits in a pan) that stick to the meat and enhance the flavour.

Flip the steak and lower the heat. to low-medium. Add the shallot, garlic, thyme and butter to the pan.

Make sure to keep basting the herby butter over the steak while cooking for two to three minutes until the meat is medium-rare. Adjust the cooking time if you prefer your steak more or less done, adding about 1 minute per side as needed.

Once the steak is perfectly cooked, place it on a plate and let it rest for four minutes. This allows the juices to settle and be absorbed back into the meat, and if you cut the steak immediately, then you will lose most of the flavour.

Your steak is now ready to be served and should be perfectly seared on the outside while remaining juicy on the inside.