Food

27 Tips How to Make the Perfect Steak

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Cooking the perfect juicy steak at home “like in a restaurant” is the cherished dream of many hostesses. However, after several unsuccessful experiments with making “rubber soles” instead of soft pink meat, it is so easy to despair and abandons this venture forever. But you just need to use the tips of the professionals and take into account all the subtleties.

Mastering the art of making juicy and mouth-watering steaks is not difficult. The main thing is to strictly follow several rules and remember the difficulties that both beginners and regulars of the kitchen may encounter.

  1. The steak should only be prepared with fresh, chilled meat. If the steak has been frozen, leave it in the refrigerator overnight.
  2. The meat is usually brought to room temperature before frying. Before frying, the meat should “warm-up” at room temperature for 1–2 hours. This way you will not only achieve even browning but will also be able to more easily control its degree.
  3. Control the dryness of the meat. In order not to smoke the entire kitchen and to fry the steak evenly, the surface of the meat should be perfectly dry. Wipe the meat dry before starting the cooking process.
  4. Use kitchen paper towels for this and never wash the meat before cooking.
  5. The width of the meat is also very important. Ideally, this is a piece of 2.5 to 4 centimeters.
  6. If you cut the meat yourself and at home, then it is worth remembering one simple rule: cut it strictly across the fibers.
  7. Don’t cook too many pieces at once. No more than 2 steaks should be laid out on 1 pan, otherwise, the surface temperature will drop sharply, and the meat, instead of golden brown, will begin to release juice.
  8. The result is a cooked steak, not a juicy one.
  9. Season the meat well. When it comes to spices, there is absolutely no need to be shy, because in many ways the very taste of a restaurant steak is due precisely to the generous amount of salt and pepper.
  10. Just before placing the cuts of meat in the preheated skillet, pepper them generously and salt on 2 sides, then proceed to fry.
  11. For steak, use a heavy skillet or grill pan. They make it easier for you to control the temperature and the frying process in general.
  12. For the perfect striped steak, use the cast iron ribbed grill pan. Dry and heat well until a slight haze appears. It is better to fry the steak itself without oil, otherwise, the whole kitchen will be covered with smoke.
  13. If the pan is not cast iron, then it is important to preheat the pan correctly. It should be very hot, but not smoke. Otherwise, the meat will burn on the outside before it has time to cook on the inside. The steak should sizzle when it comes into contact with the surface of the pan.
  14. It is better to start frying meat at high temperatures, and then switch to lower ones. This will ensure even roasting and prevent the meat from losing its flavor and color.
  15. When frying, the protein – primarily on the surface of the piece of meat – curls up and blocks the drainage of the liquid. Therefore, the meat is first quickly fried at a high temperature and then brought to a condition at a lower temperature.
  16. Typically, cook a medium-rare steak for 4 minutes on each side.
  17. Meat with the blood takes 1-3 minutes.
  18. Fully fried steak is fried for 3 minutes on each side over high heat and then cooked until fully cooked for 6-8 minutes.
  19. However, you should still carefully monitor the meat, because the cooking time can vary depending on several factors. When the steak reaches a temperature of 40 ° C, proteins begin to break down, then, after 50 ° C, collagen shrinks, at 70 ° C the meat ceases to retain oxygen and becomes gray. Cutting across the grain allows high-temperature streams to pass through the piece of meat. After the steak has been removed from the heat, it continues to heat up from the inside.
  20. The steak can be flipped frequently. This will ensure even frying, and the edges of the steak will not dry with this technique. If you decide to turn it over rarely, only 2-4 times during the cooking process, then the final result will be a beautiful lattice pattern. However, only if you are grilling the steak.
  21. And if you want to get a beautiful mesh on the surface of the steak, first fry the piece for 1.5 minutes, then turn it 90 degrees and hold it in the pan for another 30–45 seconds. Then follow the same procedure on the other side.
  22. Forget about forks. To prevent the juice from leaking out of our perfect steak, turn it over with culinary tongs, not with a fork.
  23. You can check the readiness of the steak with your fingers. To do this, lightly press down on the steak with your fingertip. The bloody steak is soft and pliable to the touch; well done – hard; medium roast is a cross between the two previous options.
  24. Bring the steak until tender. Preheat the oven to 190 degrees and after browning the steak on both sides, use the tongs to place the meat in a baking dish. Cover the tin with foil and bake for 10-12 minutes for filet mignon or 7-8 minutes for flat steaks.
  25. Remove the meat from the oven and, without removing the foil, hold for 10-15 minutes at room temperature, then serve.
  26. You should not neglect this rule, because this is the only way to get a really juicy, mouth-watering, and delicious dinner.
  27. The steak is best served on warm plates. Knives must be sharply sharpened.

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