Unobvious rules of perfect steaks: Cooking tips

Cooking a perfect steak can be a form of art on its own, and lots of people have their special secrets and tips on how to do it right.

When cooking steaks, you should know some general rules that can help you keep its tender and juicy texture.

Here's how you can achieve that.

Bring Steaks to Room Temperature

Before cooking, allow the steaks to come to room temperature. This ensures even cooking throughout the steak. 

Take them out of the refrigerator and let them rest for about 30 minutes before cooking.

Season Liberally

Season the steaks generously with salt and pepper just before cooking. 

Don't be afraid to use enough seasoning to enhance the flavors. 

You can also incorporate other spices or herbs according to your preference.

Preheat the Cooking Surface

Whether you're using a grill, cast-iron skillet, or oven, make sure the cooking surface is thoroughly preheated. 

This helps to sear the steaks and lock in the juices. 

Aim for a high heat source to achieve a nice crust on the outside while maintaining a juicy interior.

Use the "Touch Test" for Doneness

Instead of relying solely on cooking times, develop a sense of touch to determine the steak's doneness. 

Gently press the center of the steak with your finger. 

A rare steak feels soft and spongy, medium-rare is slightly springy, medium feels firm but with some give, and well-done is firm and doesn't yield much.

Flip Once

Avoid repeatedly flipping the steak while cooking. Allow one side to sear properly before flipping it. 

This helps to develop a flavorful crust and prevents the steak from becoming dry.

Rest the Steak

After cooking, let the steak rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. 

Tent the steak loosely with foil to keep it warm during the resting period.

Slice Against the Grain

When it's time to serve, remember to slice the steak against the grain. 

This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain ensures a more tender bite.
 

• Related news:
• cooking meat
• cooking tips
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• 30 November 2023

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