The research showed that the average price diners are prepared to pay for a steak in a hotel or restaurant is just over £15.50, while in pubs it is £12.54. More than 40% of consumers, irrespective of the type of dining venue, said they would be willing to pay up to £17 for a great steak dish, and a further 20% were prepared to pay up to £21. The UFS research was backed by analyst Allegra Strategies data, which claims that steak features in the top five cuisines eaten out of home and is in the top 12 cuisine types expected to grow the fastest over the next five years. Richard Firth, UFS chan el marketing director, said: "In addition to providing a great profit opportunity, operators need to be aware that when steak is on the menu it is frequently seen as a benchmark for the quality of an establishment." The research showed that 96% of those questioned were likely or very likely to return to an establishment on another occasion if they had been served a great steak. However, serving poor steak could lose customers as 84% of consumers said they would be unlikely or very unlikely to recommend an establishment if the steak was unsatisfactory. Firth added: "Consumers' eating out habits have changed over the past 18 months with diners being more price conscious than ever. Customers are less likely to take risks with food they have not tried before and favourites, including steak, are a top choice." At the report's launch flagged up as 'All you need for the perfect steak' at The Roof Gardens in Kensington, London, the view was that while consumers were dining out less because of the recession, they were still prepared to eat out of home even if they were being more money conscious, and that a great steak brought people back. Marco Pierre White, whose restaurants are renowned for great steaks, is a well known advocate of Knorr bouillon, using it to add flavour to steaks and says it delivers a better flavour than just seasoning them with salt. White, assisted by La Bécasse head chef Will Holland, demonstrated to leading restaurant chefs, pub operators and contract caterers, how to deliver flavoursome steaks on a barbecue by combining Knorr beef paste bouillon with a little olive oil and rubbing the mixture on one side of the steak and then once put on the grill, rubbing the paste on the other side before turning over. Offering advice for restaurateurs who want to offer great steaks, White said: "I recommend balancing the cuts of steaks you feature on the menu. In my restaurants I offer a balance of rib eye, fillet and sirloin. This means the customer can have their preference but it doesn't compromise efficiency back of house." • To watch a video of Marco Pierre White preparing and cooking steak with Knorr Bouillon visit www.makeitlikemarco.co.uk