Steak is considered to be a premium meat which means it's usually the most expensive item on restaurant menus. Due of its hefty price tag, it's a treat that is usually reserved for dining out but with the right preparation, it is possible to replicate that delicious restaurant-quality cooked steak in your own kitchen.

The problem with cooking steak is it's easy to over-do it, resulting in a tough, chewy and pretty tasteless piece of meat. Leaner cuts can be especially chewy if they aren't properly prepared and if left in the pan too long, it will quickly lose its moisture and turn dry. Of course, there are many factors that can influence the texture and taste of steak, with its muscle fibres, amount of fat and connective tissue all affecting its tenderness and flavour.

But cooking experts say marinating steak in black tea before cooking can help 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 the tea break down the proteins in your steak, but it can also add a slightly bitter, smoky flavour to the meat. Some food experts recommend adding a bit of sugar to the tea when you marinate it to give it a slightly sweeter, caramelised taste, but it’s 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.

"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 tenderized 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."

To marinate your steak, simply brew one to two cups of black tea and let it steep for around 20 minutes. Once it’s cool, 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.