Anyone who cooks bacon or steak urged to avoid mistake that makes it 'chewy and tough'

Anyone who cooks bacon or steak urged to avoid mistake that makes it 'chewy and tough' An expert has shared the simple pan trick that changes everything about the way bacon and steak taste - and once you try it, you'll never go back. It's the kind of cooking mistake that most of us have been making for years without even realising it. You fire up the hob, heat the pan until it's smoking hot, and throw in your bacon or steak, just like every recipe tells you to. But according to one professional, that single step could be the reason your meat never quite tastes as good as it should. Niall McCusker, an expert at specialist butcher Campbells Meat, says the temperature of your pan before the meat goes in makes all the difference - and for bacon and fatty cuts of steak, starting hot is the worst thing you can do. "The way you cook your meat will ultimately affect the taste and the texture," he said. Why a hot pan is bad for bacon and steak It might seem odd, but the key to perfectly cooked bacon and steak lies in starting with a cold pan. While a red-hot pan works well for lean cuts like chicken breasts, pork chops or lean steaks, it's not great for high-fat cuts like bacon and marbled steak. The reason comes down to fat. When you drop fatty meat into a searingly hot pan, the outside of the meat seizes up almost instantly. The fat doesn't have time to render down properly, meaning you end up with chewy, tough meat and fat that's either burnt on the outside or still rubbery in the middle. "These foods have a high fat content, so you need to know how to render the fat and get it nice and crispy without burning the meat," Niall explained. "Starting off with a cold pan lets the fat slowly melt as it turns into a liquid. That cooks off the fat and gives you that flavour without burning the meat. It also results in a more tender texture, as it hasn't tightened up from cooking on a high heat." In other words, a cold pan gives the fat time to do its job - basting the meat in its own juices as the temperature gradually rises, producing a richer flavour and a far more satisfying texture. How to cook bacon on the hob For the best results with bacon, lay the rashers flat in a cold, dry frying pan - no oil needed, as the fat in the bacon will provide more than enough. Place the pan over a medium heat and let the bacon cook slowly, turning occasionally. As the pan heats up, you'll hear the sizzle begin and the fat will start to render, turning golden and crisp. This gradual process is what gives you bacon that's properly caramelised and full of flavour, rather than singed on the outside with a chewy, undercooked fat strip running through the middle. Depending on the thickness of your rashers and how crispy you like them, the whole process should take around six to eight minutes. Thicker, smoked back bacon will take a little longer than thin streaky rashers, which crisp up quickly. Once cooked, transfer to a plate lined with kitchen roll to absorb any excess grease before serving. How to cook steak properly on the hob The same cold-pan principle applies to fatty cuts of steak. Cuts with visible fat running through or around them - such as ribeye, sirloin or T-bone - benefit from starting in a cold pan. Before you begin, take the steak out of the fridge at least 20 to 30 minutes before cooking to allow it to come up to room temperature. This helps it cook more evenly throughout. Pat the steak dry with kitchen paper - this is crucial, as any surface moisture will steam the meat rather than sear it, preventing that golden-brown crust from forming. Season generously with salt and freshly ground black pepper on both sides. Some chefs prefer to season just before cooking; others salt the steak up to an hour in advance to allow the seasoning to penetrate the meat more deeply. Place the seasoned steak in a cold pan, then turn the heat to medium-high. As the pan heats up and the fat begins to render, the steak will start to sear. Leave it undisturbed so a proper crust can develop. For a steak around 2.5cm thick, cook for roughly two to three minutes per side for medium rare, adding a minute or two per side for medium or well-done. If the steak has a thick fat cap around the edge, hold it upright using tongs for a minute or two to render and crisp that fat fully. Don't skip the resting stage One of the most overlooked steps in cooking steak - and one that makes a significant difference to the finished result - is resting the meat after cooking. Once the steak comes off the heat, place it on a warm plate and leave it to rest for at least five minutes before cutting into it. During cooking, the juices in the meat are pushed towards the centre by the heat. Resting allows those juices to redistribute throughout the steak, so that when you do slice into it, they stay in the meat rather than running out onto the plate. Skip this step and even a perfectly cooked steak will be drier than it should be.