Tips on how to prepare steaks
Now that you’ve learned the ins and outs of steak, you should be an expert.
Your steak at home may be as good as anything served at a high-end restaurant thanks to little practice and a little bit of information.
For steaks that are more than 1 inch thick, use the “reverse sear” approach.
To produce a crisp exterior and a soft juicy core, thick cut steaks like Tomahawk, Ribeye, or Cowboy must be prepared differently.
You should first sear the steak in a high and quick cooking process, according to standard guidelines.
When cooking bigger steaks, you run the danger of undercooking the inside or overcooking the outside in an attempt to get the ideal medium-rare.
Here comes the reverse sear to help.
With the reverse sear, the traditional hot-and-fast approach is turned on its head to get the desired results. Once the steak has reached the proper temperature in the oven or on the cool side of a two-zone grill, you finish it over high heat to get the coveted crust.
It is less likely to dry out steaks like Tenderloin that have a soft feel but minimal marbling if you reverse sear them.
Tips for reversing the cooking process while you are preparing meat
1. To remove as much moisture from the surface of the meat as possible, season your steaks and store them in the refrigerator uncovered.
2. Bake at between 200 and 275°F in your oven or grill to get it ready.
3. Turn one of your burners up to high while leaving the other on low if you’re grilling, and you’ll have a hot and a cold zone.
4. Using an oven or grill with a lower heat setting, roast your steaks until they are approximately 15 degrees below your desired temperature.
5. Remove the steaks from the oven when they have reached the desired doneness and let them rest for five minutes before serving.
6. Splash a little oil into a pan and heat it until it smokes if you’re using an oven.
7. When all sides are browned, remove them from the pan.
8. If you’re grilling, wait until your steaks are approximately 10 degrees below your desired doneness before removing them from the flame.
The idea that you should turn your steak as little as possible once it’s on the grill or in the pan is a common misconception when it comes to cooking steak.
Realistically, you’ll save time by turning your steak often, as this will keep it moist and tender and help prevent it from drying out while the meat cooks.
It was found that flipping your steak once every 30 seconds reduced cooking time by 30% while also ensuring that the meat cooked equally on both sides, according to food scientist Harold McGee’s research.
Get your salt in advance
You don’t salt steaks before cooking, according to traditional thinking. Unfortunately, this is completely incorrect, as is the case with a great deal of “common knowledge.”
To get the greatest flavor out of your steaks, salt them two hours before cooking.
To ensure that the salt is well distributed throughout the steak, allow it to marinate in the brine for at least an hour before cooking.
To save time, season your steaks shortly before they go into the pan, rather than letting them rest for a day.
Salting them too soon before cooking can cause the salt to pull moisture to the meat’s surface, which will not have time to evaporate. A bad sear might be ruined by too much moisture in the air.
Resting steak is not an issue
Our belief that resting steaks improves them is a myth. Because of this, it may essentially ruin all of your hard work in the kitchen.
Heat carryover, when the meat continues to cook after the skillet is removed, might cause your steak to overcook via heat carryover, softening your crispy exterior, or becoming a bit chilly.
Don’t worry about resting steak if you need more time to prepare your side dishes; it’s quite good to do so.
Use a meat thermometer
The most powerful weapon you have at your disposal is a simple meat thermometer.
A digital thermometer is the best way to tell whether your meat is done to your satisfaction. The difference between rare and medium-rare is about 10°F.
In the best case scenario, it’s an ingenious tactic for frantic restaurant cooks; in the worst case scenario, it’s just plain foolish.
Use our steak doneness temperature recommendations and a reliable meat thermometer to obtain the best results when cooking steak.
Steak, the supreme meat, is one of the world’s most popular dishes.
If you’ve made it to the end of this tutorial, you now have more knowledge than 99 percent of meat eaters.
As long as you have a basic grasp of all the various cuts, where to purchase them, and how to prepare them, you can go out and explore with beef!
If there’s anything missing from our stakes guide, please let us know. Are there any fundamentals that you believe are essential to life? Please tell us what you think in the comments section below!