Steak is often reserved as a treat to be devoured at a fancy restaurant, but it is possible to avoid the hefty price tag and whip up a juicy piece of meat in your own kitchen – it simply comes down to preparaton.

Replicating restaurant-quality cooked steak at home is no easy task, as the meat can quickly turn tough, chewy and tasteless if left in the pan too long, but there is a very easy way to ensure every mouthful is lovely and tender. According to cooking experts, marinating steak in black tea before you cook it helps to tenderise the meat and give it a deliciously smoky flavour.

Black tea acts as a natural tenderiser for steak as it is rich in tannins, which are natural compounds that break down the proteins in meat, resulting in a more tender texture.

Not only will tea break down the proteins in your steak to make it less tough and chewy, it also as the added bonus of infusing it with a slightly bitter, smoky flavour with very little effort.

If you want to give the meat a slightly sweeter, caramelised taste, then food experts recommended adding a spoonful of sugar or honey to the tea before marinating, but this is a matter of preference.

Food Republic explains: "The slightly bitter, grassy, smoky undertones in black tea bring a new, refreshing taste to a slab of beef. Tea also contains tannins, compounds which break down the proteins and work as a natural meat tenderiser - just like when marinating steak in leftover wine.

"Store-bought sweet tea works great, or you can steep your own black tea at home and sweeten with sugar or honey."

To marinate your steak, simply brew one to two cups of black tea and let it steep for around 20 minutes. Once it’s cooled, immerse your steak in the tea for up to 24 hours to allow the flavour to absorb and remember, the longer you leave it, the more tender your beef will be.

Food Republic adds: "Once the tea has cooled completely, simply mix in a little salt and get right to marinating, or add the sweet tea to a marinade recipe you already use.

"Pour the marinade in a plastic bag or container, seal in the steak, and let it sit for between two and eight hours, or up to a day, if you're looking for thoroughly tenderised meat.

"Ensuring the steak is completely covered in the liquid - along with the tannins - will help it retain moisture during cooking, and the sugar will caramelise and contribute to a beautifully browned crust."