We are going to highlight some worthy-to-keep ideas that managed at least once, to sneak out from our kitchen and because of that, we made mistakes.
In the end details (good or bad ones) make the difference, including when it comes to cooking a cut of steak. So we will move more into all of these in what’s next.
A leaner cut of meat does not mean a tastier steak on your table.
That bit of fat or marbling will make the best of your steak. So keep in mind that good marbling is an indicator of high-quality good meat. When giving a choice between a lean and fatty cut of meat, most people will err on the side of the lean one.
They think the leaner the better, but it’s not actually the case if you are not on a diet of course
Buy the meat from those places where you can ask for expert advice as well.
When choosing a cut of meat, especially when it’s about premium price tag steaks. Knowing details like the origin of the meat could be so much worth it.
Not leaving the meat to warm up at room temperature.
Before cooking it, is a good thing because it keeps you away from overcooking the steak.
The extra time required for the steak to touch the ideal 125 degrees’ temperature makes it easier for you to hit the window of perfect doneness. It also gives a little extra time for the mired reaction (the caramelized crust, that we all crave for) to happen.
Keep the steak’s surface dry as possible. Clean the excess moisture with a paper towel.
The magic of your steak (mired reaction) happens at 300 degrees which are easily achieved by most any grill or sear process. However, if the surface of the steak is wet when you start to cook it; the temperature of the steak will stop raising at 212 degrees until the water (moisture) boils off and only after that, the temperature rises again at 300 degrees and the mired reaction start coming into place.
Since the steak is also cooking while it’s sitting at 212 degrees boiling off the moisture on its surface, there won’t be much time for making flavor when it finally dries itself out.
So don’t rinse the cut of meat because it will just take off the myoglobin, the steak’s juice that gets fast into mired reaction. Any water on the steak will require the boiling reaction to come into place first.
Superficial salt and pepper seasoning won’t give enough flavor to your cut of meat.
So when you season the steak, you should apply a generous sprinkle of kosher salt and pepper. Then rub/press it into the surface because most of the meat is below the surface and it needs more amount of salt and pepper than you might think.
For the cooking process, use oil with a higher smoking point
Preferably light olive oil, canola or peanut oil which have the smoke points about 400 degrees.
Extra virgin olive oil has a low smoke point of around 320 degrees, and butter is a bit higher around 350 degrees.
If you use either of these or any other oil with a similar smoke point, the oil will start smoking and give a bad flavor to your steak.
Flipping the steak once per 30 seconds is not a wrong thing as others may think.
Frequently flipping the steak helps it cook more evenly and prevents it from overcooking. The brief period of cooling lets excess heat escape and prevents the meat near the surface from overcooking. It also helps the meat cook faster because although there is a small amount of heat loss the temperature doesn’t get down far enough for the cooking process to stop.
The difference in temperature between a medium-rare steak and a rare steak is less than 10 degrees. It is hard to feel this difference by doing poking test.
Poking your steak with a meat thermometer, won’t do any harm to your cooking results because the steak will lose very few of its juices after doing this. So the only real and honest way for an average non-professional cooker to accurately distinguish the differences is with a decent meat thermometer.
Now that you have, all these useful details in your pocket, keep them closer next time and don’t let them go away from your kitchen. Also feel free to check our How-to section for more tips and tricks.