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9 Tips How to Make a Medium-Rare Steak

It is not at all necessary to book a table in a steakhouse to taste a steak, because cooking it at home is not as difficult as many might think. You just need to remember a few rules for preparing this dish:

  1. The first and, perhaps, the main point is choosing the right meat. You cannot cook a medium-rare steak from pork or chicken. It is only beef. When choosing meat, you should pay attention to the breed and age of the animal. In most cases, the market sells the meat of an elderly cow that gave milk during its lifetime. Such meat is suitable only for stewing, as it is quite tough and does not have “marble” veins.
  2. For steaks, cuts of special breeds of gobies, for example, Black Angus, are suitable. These animals lead a sedentary lifestyle and are specially fed (grass or grain). The breed in combination with a special diet allows us to buy marbled beef – it is tender meat with thin layers of fat.
  3. The beefsteak must not be frozen. Ideally, this will damage the fibers of the meat during the freezing and thawing process, and as a result, it becomes less juicy. But if the beef steak has been frozen correctly (blast chilled at a very low temperature) and thawed just as correctly (in the refrigerator), then you can still make a decent meal.
  4. Don’t buy fresh meat. The cut must go through a wet or dry maturation stage, then the meat is fermented, softened and its taste will be much improved. For steaks, we recommend buying dry-aged beef.
  5. Do not cook all cuts in the same way. For example, the classic rib-eye steak does not require any preliminary intervention, while the alternative Flank steak should be softened with a marinade.
  6. Once you’ve selected and purchased the right meat, dry it off with paper towels. Before sending the cut to the pan, it must be dried so that the evaporating droplets of moisture do not transfer from the frying process to stewing.
  7. An important rule of thumb: Only cook aged beef steaks that have reached room temperature. So there will be no sharp drop and the meat will retain more juices. Salt should be immediately before cooking, or at least 40 minutes before, by including salt in the marinade. Make sure to pepper the marbled beef steak. Do not feel sorry for dry spices, as they crumble during cooking. If you are cooking a medium-rare steak in a skillet or grill pan, do not pour oil on the surface. Just brush on the cut with a cooking brush; that should be enough.
  8. The best way to cook a medium-rare steak for the first time is to get a cooking thermometer. The temperature inside the cut for medium-rare should be 55-60 ° C. The classic steak thickness is about 3 cm. It should be cooked in a hot skillet for 3 minutes on each side. If you don’t have a cooking thermometer, you can try to feel the roast by touch, just remember to wear rubber gloves to avoid getting burned. Connect the thumb and middle finger of your left hand, and with your right, feel the stiffness of the muscle on the thumb – this is how a medium-rare steak should feel to the touch.
  9. Well, after cooking the steak, he must be given time to rest, during which the juices are evenly distributed throughout the cut. Divide the cooking minutes in half and place the medium-rare steak under the foil during this time. You can put a small cube of butter on top for a delicate, creamy flavor.
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6 Tips for the Perfect Beef Steak

Delicious and juicy beef steak, it’s easy to cook if you know some tricks. Each chef has his own steak recipe, and you can endlessly try to cook according to these recipes, but we decided to introduce you to tips from four chefs in America, a country that knows a lot about meat.

  1. Always take only high-quality meat. It is best to buy meat from the same supplier in which you are confident. It is better to take farm meat, on farms, cows grow on free pasture, which makes the meat more tender and tasty.
  2. Before cooking steaks, the meat must be removed from the cold for at least an hour, or better for two, and allowed to reach room temperature, then during frying or baking, the steak must be cooked evenly.
  3. While the steak is at the right temperature, season with salt. The salt will draw out some of the moisture, which will create a golden-brown crust during cooking.
  4. Always use a heavy-walled cast iron skillet for grilling steaks. During frying, the meat reduces the temperature of the pan at the time of laying on it, this applies to any metal, except cast iron. Cast iron keeps the temperature without dropping.
  5. Don’t shy away from spices. But you need to know when to add them. When the meat in the pan is already more than half ready (in time), you can add butter with various seasonings of your choice to the pan, thyme and rosemary are ideally combined with meat (the main thing is not to overdo it). Drizzle the aromatic oil over the steak as it cooks.
  6. After you fry the steak, let it “rest”, that is, just lie down for 5 to 10 minutes (it is best to cover the steak with foil). The juices in the meat during “rest” will dissipate through all the fibers, and make the meat juicy and tender. Good appetite!
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8 Brilliant Grilling Steak Tips

Despite the wide selection of pans and ovens, you can only grill a steak with a unique campfire aroma. Flawless meat has its own secrets: the right choice of cuts, a good recipe, and many small nuances of cooking. We will gladly open them for you.

  1. The claim that salt makes a steak tough is rooted in not knowing when to salt meat. Dip it in salt and pepper just before going to the grill. If you do this in advance, the salt will wash out all the juice from the meat, and it will become dry. Timely application of spices will help create a crispy crust and a distinct flavor.
  2. To get a good crust, you also need to remember: the meat is turned over once during frying.
  3. Make sure that the fire does not come into direct contact with the meat. Otherwise, the fat will char, and carcinogens will begin to be produced in it.
  4. Do not cut or pierce the steak to find out what stage of cooking it is. It is checked by pressing the piece with your finger. If it quickly takes its former shape, the meat is raw or lightly cooked. If slow, medium. And if it regains its shape, the steak is overcooked.
  5. The intense heat will quickly give the meat a ruddy color and crust. Preheat the grill before grilling on all burners for 5 minutes.
  6. Marinate and put the meat on the wire rack with your hands. And to turn the pieces – with forceps with silicone tips. The fork will make holes in the steak, through which the precious juice will flow out.
  7. Remember that meat will still cook after removing it from the wire rack. Due to the redistribution of the juice, the temperature inside will even rise. Do not cut the piece right away, but leave it to condition on a warm plate for 5 minutes or wrap it in foil.
  8. Food photography tip: melted butter or olive oil will add juiciness and shine to the dish.
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10 Tips on How to Choose Meat for Steaks

If you search on the Internet, you find an illogical, albeit explainable, pattern: there are so many recipes that you cannot cook in a lifetime, and you will not find sensible information on how to choose the right products for this recipe during the day with fire. Meat is a special product that requires the right approach, and therefore, in no way considering myself an expert, I will still give a few tips that I follow myself.

First tip – the market, not the store

Meat is not yogurt or biscuits in a standard package that you can take from the supermarket shelf without looking. If you want to buy good meat, it is best to go to the market, where it is easier to choose and the quality is often higher. Another reason not to buy meat in stores is various dishonest tricks, which are sometimes used to make the meat look more appetizing and weigh more. Not that the market doesn’t do this, but at least you can look the seller in the eye.

Second tip – a personal butcher

Those of us who have not embarked on the path of vegetarianism eat meat more or less regularly. The best thing to do in this situation is to get “your own” butcher who will know you by sight, offer the best cuts, give valuable advice, and order meat for you if it is not available now. Choose a butcher who is humanly pleasant to you and sells decent goods – and do not forget to exchange at least a couple of words with him with every purchase. The rest is a matter of patience and personal contact.

Tip three – learn color

The butcher is a butcher, but it doesn’t hurt to figure out the meat yourself. The color of the meat is one of the main signs of its freshness: good beef should be confidently red, pork should be pinkish, veal is similar to pork but pinker, lamb is similar to beef, but of a darker and more intense shade.

Tip four – inspect the surface

A thin pale pink or pale red crust from drying meat is quite normal, but there should be no extraneous shades or spots on the meat. There should be no mucus either: if you put your hand on fresh meat, it will remain almost dry.

Fifth tip – sniff

As with fish, the smell is another good guide when determining the quality of a product. We are predators, and the barely perceptible fresh smell of good meat is pleasant for us. For example, beef should smell so that you want to immediately make a Tatar steak or carpaccio out of it. A distinct unpleasant smell suggests that this meat is no longer the first and not even the second freshness; in no case should you buy it. An old, proven way to sniff a piece of meat “from the inside” is to pierce it with a heated knife.

Sixth tip – study fat

Fat, even if you intend to cut it and throw it away, can tell a lot by its appearance. Firstly, it must be white (or cream in the case of lamb), secondly, it must have the correct consistency (beef must crumble, mutton, on the contrary, must be dense enough), and thirdly, it must not have an unpleasant or rancid odor. Well, if you want to buy not only fresh but also high-quality meat – pay attention to its “marbling”: on a cut of really good meat, you can see that fat is dispersed over its entire surface.

Seventh tip – elasticity test

The same as with fish: fresh meat, when pressed, bounces, and the hole you left with your finger is immediately smoothed out.

Eighth tip – buy frozen

When buying frozen meat, pay attention to the sound that it makes when tapping, and even cut, a bright color that appears if you put your finger on it. Defrost meat gently, the longer the better (for example, in the refrigerator), and if it has been properly frozen, then, cooked, it will be almost indistinguishable from chilled.

Tip nine – cunning cuts

When buying this or that cut, it is good to know where in the animal carcass it is and how many bones it contains. With this knowledge, you will not overpay for bones and will be able to correctly calculate the number of servings.

Tip ten – end and means

Often people, having bought a good piece of meat, spoil it beyond recognition when cooking – and there will already be no one to blame but themselves. When choosing meat, have a clear idea of ​​what you want to cook, and feel free to share this with the butcher. Frying, stewing, baking, boiling to obtain broth, jelly, or boiled meat – all these and many other types of preparation involve the use of different cuts. Of course, no one will forbid you to buy beef fillet and cook broth from it – but then you will overpay the money, and ruin the meat, and the broth will turn out so-so.

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5 Steps How to Make the Perfect Steak

Cooking a perfect steak can be challenging, even for a skilled cook: small cuts of meat can cook too quickly, becoming dry and tough, too large to burn on the outside without being cooked on the inside. If you are new to steak, I recommend using a heavy skillet or grill pan – charcoal or electric grills are also great for steaks, but the pan will be easier to control the temperature.

Step 1 – prepare the steak

  • Cooking a steak begins by choosing meat from a grocery store or butcher. As a rule, imported beef is used for steaks, and although quality steaks from Russian beef have recently begun to appear, foreign terminology is still used to classify meat cuts. It is easiest to train in frying steaks on ribeye and striploin steaks, aka New York (in our classification, these cuts more or less correspond to a thick and thin edge) – they are soft in themselves, and will turn out to be tasty, even if you miss a little with the fry …
  • Pay attention to the so-called marbling of meat: the fat should be distributed as evenly as possible over the meat, then during the preparation of the steak, these inclusions of fat will melt, making the meat more tasty and juicy. The classic thickness of steaks is 2.5 centimeters, and if you buy meat already cut, make sure that the steaks are of the correct thickness, if you take a large piece, try on how you will cut it. So let’s get started.
  • If the steak has been frozen, defrost it overnight in the refrigerator and wipe it dry.
  • Remove the steak from the refrigerator at least 20 minutes before frying to allow it to warm to room temperature.
  • Brush the steaks on both sides with vegetable oil (I use olive oil, but you can use any unscented vegetable oil instead) and season generously with salt.

Step 2 – preheat the pan

  • Preheat the skillet over medium-high heat – it should be hot, but not smoking (if the skillet is too hot, the steak will burn on the outside before cooking on the inside, and it will be tough).
  • The hiss after placing the steaks in the pan will tell you if it is at the correct temperature.
  • Another way to check the heating of the pan is to drip a little water on it: if you have heated the pan well, the droplet will gather into an elastic ball that will run along the surface of the pan like crazy.

Step 3 – cook to taste

  • For medium-rare, place the steaks in the skillet so that they are not touching and let cook for 1 minute.
    Use tongs to gently turn the steaks over (be careful not to damage them to prevent the juices from leaking out) and cook for 1 minute more to form a crust.
  • Turn steaks over again and reduce heat to medium. Cook for 2 minutes, turn over and cook for another 2 minutes.
  • To check the doneness, gently press down on the steak with your fingertip. The steak with blood should be soft and pliable, well done and firm, and the middle one, as expected, will be something in between.

Steak cooking time

You can vary the degree of frying of the steaks to your taste by increasing or decreasing the cooking time. Below is the approximate time that is suitable for a 2.5 cm thick steak. Thicker steaks require a longer cooking time and vice versa.

  • Rare (with blood) – 1-2 minutes on each side, rest for 6-8 minutes;
  • Medium rare (low roast) – 2-2.5 minutes on each side, rest for 5 minutes;
  • Medium – 3 minutes on each side, rest 4 minutes
  • Well done – 4.5 minutes on each side, rest 1 minute.
  • However, the most accurate (although not always accessible to a beginner) way to determine the degree of doneness of a steak is to use a meat thermometer.

Step 4 – rest the steaks

  • Leaving the meat to lie down for a while is just as important as cooking it correctly – in these few minutes, the juices will be distributed inside the piece, the temperature will even out inside and outside, and the whole steak will become warm, juicy and tender.
  • Remove steaks from skillet, season with black pepper, and place in a baking dish. Place a slice of butter on each steak, cover with foil and leave in a warm place for 4-5 minutes.
  • Remember, it’s better to rest the steak longer than necessary, and not less, this will allow it to acquire the greatest flavor and softness.

Step 5 – serve the steaks

  • Steaks require sharp, non-serrated knives to cut the meat evenly.
  • Serve the steaks on hot plates to keep them cool.
  • It is believed that good meat does not need sauce – and if you agree with this statement, simply pour the juices mixed with the melted butter on the bottom of the mold on the steak.
  • Choosing a side dish for a steak is a personal matter, I prefer a green salad.
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5 Best Tips and Secrets How to Cook Meat Properly

Meat is the most common food cooked and eaten in all countries. But how to make sure that the meat is not dry, or how not to forget about it and then not be content with “coal”? What is better to serve as a side dish and what sauce to season?

  1. Always cook meat at room temperature – let it rest for an hour after the refrigerator, then the meat will be juicier and the roasting will be more predictable.
  2. The dishes are simple: a frying pan or a grill – it doesn’t matter. This also does not affect the taste. But it is still very important – the dishes must be heavy enough so that the pan can gain maximum energy and heat. If we use a very light frying pan, then it keeps little heat and as a result, when we spread the steak, it loses its power very quickly, and we get low-quality frying: the meat can give juice, and then we get not a fried steak, but its likeness!
  3. Heat the pan: the first smoke from the pan will be the signal for cooking. If you have one, you can proceed.
  4. Well-cooked meat goes well with a sauce based on ripe tomatoes, garlic, and cilantro. As a side dish, we offer boiled basmati rice with butter and a salad of fresh cucumbers and tomatoes with fragrant cilantro, red onion, and olive oil. Also, potatoes fried with onions go well with meat.
  5. But everyone’s favorite side dish for meat is vegetables fried over an open fire: eggplants, zucchini, tomatoes, and bell peppers.
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How to Grill: 10 Tips From the Professionals

Making the perfect steak over a fire is no easy task, even for a professional. A few useful tips from experienced grill masters will allow even a novice chef to prepare a real culinary masterpiece.

  1. The steaks to start grilling with are rib eye and rib steak. The high marbling of such meat indicates a significant supply of juiciness, so it is rather difficult to cook it incorrectly. Besides, the more veins of fat in a piece of meat, the longer it can be cooked without losing juiciness. You should not try to cook a steak from cheap beef, in most cases, the result will not live up to expectations.
  2. If you have a limited budget for meat and you’ve bought inexpensive cuts of beef, the marinade is the best way to cook them. Of course, the presence of the marinade will not turn them into expensive steaks, but it will make the taste more pronounced, and the meat itself – more juicy and tender.
  3. It is not recommended to fry the meat immediately after taking it out of the refrigerator. Let the steak sit at room temperature for 1 to 2 hours. The internal temperature of the meat should be 10-12 ° C. This will help achieve an even roast, texture, and color of the meat.
  4. The best option is an 80/20 or 10/90 mixture of olive oil and canola oil. Oil is applied to the steak with your hands before sprinkling. The combustion of the oil provides a firm crust on the surface of the steak, which retains the juices inside the meat and ensures a beautiful appearance. It is not recommended to choose cold-pressed olive oils as they emit 3 times more carcinogens when burned. Before placing the steak on the grill rack, blot it with a soaked paper tea towel.
  5. The best spices for meat are sea salt and freshly ground pepper. However, even with pepper, you should be careful. The more spices, the faster they burn on the fire. Salt should be added after cooking. Salting the steak ahead of time can draw out moisture from the steak.
  6. A perfect steak will require intense heat. It will provide a delicious crust on the outside, while the inside of the meat will not have time to completely dry. If tongues of flame are visible in the coals, then the heat is sufficient. If there is a lot of flames, urgent action is needed. All parts of the grill should be hot and the coals should be in an even layer. This will allow you to transfer the steak to a spare place at the moment when a strong flame from dripping fat flares up. It is not recommended to extinguish the fire with water as this will drastically reduce the temperature of the grill and meat.
  7. You should not often turn or move the steak on the wire rack, you risk ruining the drawing and burning all the spices on it. Turn the meat in one quick, confident movement.
  8. After the product is removed from the grate, the temperature inside it continues to rise for some time, which contributes to the redistribution of internal juices. Let the steak rest for 5 minutes. Then you get a delicate, juicy dish with an even color. If the beef is cut too early, most of the juice will leak out.
  9. After “resting”, the steak can be grilled and held for another 30 seconds on each side. When served, such meat will look very appetizing. It’s time to salt the dish!
  10. It is recommended to clean the grill while it is hot. There are special brushes for these purposes. With these, the grill will be ready to use again after just 10 minutes.
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9 Cooking Tips of Juicy Steak

Someone thinks that a steak is too expensive, and a simple stew is more economical, someone thinks that a good steak cannot be cooked at home. But in reality, meat lovers will pay much more for a restaurant steak than for a homemade one. Although they could easily cook the same in their own kitchen.

  1. Which meat to choose from? Of course, only high-quality, fresh chilled meat should be chosen for the steak. And certainly beef. We cook steak at home, that is, in a pan. For these purposes, ribeye is suitable, it has a large amount of thin fat layers, so it will turn out better in a pan than all other steaks.
  2. Preparation. It is best to fry warm meat, at room temperature. This is easy to arrange if you are not in a hurry – 2 hours before cooking, remove the meat from the refrigerator, close it with something so that it does not get weather – the path heats up. But if you come home from work and you need to fry the meat now? Then it can be wrapped in cling film, but only tightly enough and in several layers. And put in warm (about 50 ° C) water. For half an hour. The meat will heat up while you wash your hands and ask the children if they have done their homework. Second point. Do not cook moist meat. Dry it with a paper towel before cooking. Otherwise, the meat may develop an unpleasant odor.
  3. Thickness. It all depends on personal taste and the degree of roast that you prefer. If you like lightly roasted meat, then you can cut the steaks about 4 cm thick. If the roasting is supposed to be more serious, then you can make the steaks thinner, about 3 cm thick. But it must be borne in mind that you did not get thinly sliced meat will not be juicy, so less than 2.5 cm thick is no longer a steak.
  4. Salt and spices. It is often not recommended to salt the meat until the end of its cooking. Because of salt, the meat loses its juiciness. But this point of view also has a downside. After the meat has been fried, you cannot salt it so that the seasonings are evenly distributed over the piece. And that’s a big loss for the steak. Therefore, it is best to rub the meat with salt and spices and leave to lie down for 5-7 minutes. This will help the seasoning spread evenly. And the meat, by the way, will be fried more evenly. For meat, sea salt and freshly ground black pepper are ideal. Perhaps nothing else is required.
  5. Fat for frying. Steaks are usually fried in a dry skillet. But you can grease a piece of meat with a drop of odorless oil before frying. This will give it a shine, help in crust formation, and prevent the meat from drying out. The second option: drip a little olive (refined) oil and a few drops of lemon juice on the meat. The aroma will be extraordinary.
  6. Scent. The oil can give the meat a great flavor. For example, you can add it in the middle of frying, when a firm crust has formed on the meat. A slice of butter mixed with minced garlic will make the steak simply unforgettable. Attention: after you put the oil in the pan, you do not need to fry for a long time so that the oil and garlic do not start burning.
  7. Temperature. First, we heat the frying pan on the fire. Very much. If you carry your hand over it at a distance of 15 cm, then strong heat should be felt. With such a strong heat, the meat will immediately grab a crust and may even char a little. Just a little bit, just to give off a nice roasted flavor. After the steak is in the skillet and you have formed a crust, you can lower the temperature. Medium fire will be just right.
  8. Be sure to turn over. The more often you turn the meat, the juicier it becomes. That is, you cannot fry the meat on one side, then on the other and it will calm down. First, you need to form a crust. To do this, fry the meat for a minute over high heat, pressing the meat to the pan with a spatula. Then you can reduce the heat a little and fry the meat for 6-8 minutes, turning it over every minute. If you want a steak with blood, almost soggy inside, then turn it over even more often. That is, first form a crust, and then twirl the steak in a pan every half a minute. It will turn out juicy and hardly fried. The frying time should be shortened slightly. But remember that it depends on the thickness of the meat too.
  9. Finally, when the steak is fried, let it rest for 5 minutes. And only then garnish with mustard, vegetables, or something else.
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3 Pieces of Advice How to Cook the Best Steak

What’s better than a sumptuous marbled steak? – Only properly fried marbled steak.

Before we start distributing useful tips, and you start frying delicious beef, let’s remember that a steak is a proportional and beautiful piece of meat suitable for frying, which is at least 2.5 cm thick. permeated with thin veins of fat and creating marbling praised by poets from cooking, makes it possible to cook the juiciest tender and mouth-watering steak in the world.

  1. What kind of meat to take?

In fact, in addition to premium cuts like Ribeye, which is a thick rim, and Striploin, this, in turn, is a thin rim, as well as fillet Mignon, the carcass of a marble goby is rich in a variety of pieces of excellent meat, suitable for frying in a pan and grilling … The main differences between premium marbled meat and alternative parts of the carcass can be considered the ease of processing and cutting of the steak, the softness of the resulting steak.

That is, by choosing the classic part of the carcass, you are guaranteed to get even, proportional steaks with a luxurious taste and aroma. These are delightfully tender and juicy pieces of marble goby that are perfect in both skillet and grill.

When choosing premium cuts – rump, flank, shoulder fillet, and some other parts, be sure to pay attention to the special instructions of the manufacturer and seller. Since each piece of alternative beef can be used for different types of cooking. You should be interested in the line: for frying, for grilling. If such a line is present, then you can safely purchase delicious marbled meat and cook your favorite steaks. The price of such meat will be lower, and sometimes several times lower than the classic cuts. Don’t let that scare you. This does not make the meat less tasty. In contrast, many alternative steaks have a richer, more “beef” flavor. So, separate the dense fat layers from the meat pulp, cut the meat into steaks across the fibers and you can send them to fry. Wait a minute …

  1. The degree of roasting or how not to spoil an excellent steak?

At the bottom of the blog, you can check out a photo that shows slices of steaks of various degrees of roast. The degree of roasting you need can be determined visually, as well as knowing how much time you need to create just such a meat. Chefs and true gourmets prefer what is called “meat with blood”, that is, the degree of roasting Rare and Medium Rare. However, let’s take a look at the table.

Recommended cooking levels for steaks:

Blue – the so-called raw roast (no more than 2-3 minutes), the meat inside has a temperature of no higher than 39-40 ° C.

Rare is practically uncooked meat (only 3-4 minutes to cook). However, there are many connoisseurs of just such steaks, fried on the outside and red on the inside. t ° of meat, in this case, is 45-48 ° C

Medium rare is lightly fried meat with juice that has a deep pink color. (It will take 5-6 minutes to cook), meat temperature will be about 48-53 ° C

Medium – medium-rare meat, the most preferred degree of roasting, in which the meat retains the light pink juice inside. (It will take 6-7 minutes to cook), the temperature of the meat will be 53-57 ° C

Medium Well is normally fried meat with clear juice inside (it will take 8-9 minutes to fry), meat temperature is about 57-62 ° C

Well Done is a slice of well-done meat that has a grayish to brown color without red and pink interlayers, practically without clear juice. It will take about 10 minutes or more to cook, and the meat temperature will be 65 ° C or more.

Choose the degree of roast you need, try, experiment, find exactly yours, and ignore popular opinions. If you like perfectly cooked meat, do it that way, if you are a fan of almost raw beef, fry the steak for no more than 3-4 minutes and have fun.

  1. How to fry the right steak?
  • The thickness of a traditional steak, at which you can accurately determine the cooking time and get an excellent result of at least 2.5 cm.
  • Taking meat out of the refrigerator, leave it to lie on a plate for 20-25 minutes. The fact is that cold meat behaves differently when heated and you risk spoiling the taste of the dish.
  • The pan must be heated as much as possible before frying.
  • You can put your favorite vegetable oil on the steak itself, or you can spread it over the pan. When sending meat to the grill, you do not need to grease it. Do not salt or pepper!
  • Fry the steak on each side to the degree you need, an average of 3 minutes, then reduce the heat slightly and brown the meat a little more on each side.
  • Place the steak on a preheated plate and let it rest for a short time. The warmth of the plate and a few minutes of rest will keep the meat warm and fully reveal its luxurious taste and juiciness.
  • Season with salt and pepper.

Your steak is ready! Enjoy your meal!

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5 Secrets to Cooking Steaks

Most steaks are grilled very quickly – literally in minutes. It is important to use this time correctly, but it is equally important to consider that the dish begins to cook even before it reaches the wire rack. Therefore, everything in order. Here’s how a Weber chef advises making your steaks taste even better.

  1. SALT THE STEAKS ON TIME
    You may have heard the warning not to salt meat long before grilling because salt can draw out juices. It indeed draws out moisture, but within 20-30 minutes, this is good, because the salt begins to dissolve in a small amount of moisture. When the steak hits the hot grill, the sugars and proteins of the meat juice combine with salt and other seasonings to create that very aromatic crust. But if the meat loses a lot of moisture, it will affect the taste and aroma for the worse.
  2. LET THE REFRIGERATOR MEAT STAND
    What kind of steak do we want when we grill it? Juicy and crispy, perfect toasted, right? But if you put the cold steak on the wire rack, it will take longer than usual to cook to the desired degree, and the meat inside can become overcooked and become gray and dry. Let the steaks sit at room temperature for 20-30 minutes before grilling – then the core will cook faster and the steaks will remain juicy.
  3. ROY MEAT – IT IMPROVES THE TASTE
    It is a good habit for barbecue masters to fry steaks at high temperatures, such as the Weber Sear Grate GBS grill. Pros understand that roasting gives hundreds of flavors and aromas to the surface of the steak, so let the meat sizzle indirect heat until the surface turns dark brown. Don’t let anyone convince you that roasting “traps the juices inside.” This is just a myth. But she really makes the steaks tastier.
  4. MOVE THICK STEAKS TO INDIRECT HEAT
    Most steaks cook excellently indirect, high heat, and only need to be moved when there is a burst of flame. However, some steaks can be so thick that if left on direct heat they will burn on the outside faster than they will cook on the inside to the desired degree. Therefore, if your steaks are thicker than 2.5 cm, then use the indirect method. After you have cooked both sides well in direct high heat, move the steaks to the indirect heat zone and finish cooking there.
  5. GET THE MOMENT OF READY
    Since steaks are fried over high heat, they quickly lose moisture. This is the price we pay for delicious meat. Perhaps the most important step in cooking a steak is to remove it from the heat before the meat loses too much moisture. As a rule, in just 1-2 minutes, the degree of doneness changes from medium-rare to medium, or from medium to medium-well. To get into this window, you need to be careful. Don’t go too far while your steaks are grilling. And remember that it is better to take them off undercooked and then return to the grill than overcooking.
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