How to Cook Steak
When it comes to cooking steak, there are various techniques you can try for that perfect sear and juicy interior. But which one should always be your go-to method?
Before cooking your steak, it is essential to get it at the proper temperature. A meat thermometer can help ensure optimal results.
When cooking steak, it’s essential to season the meat thoroughly with seasoning. Doing this helps guarantee that your steak will taste fantastic throughout the cooking process.
Salting steak with salt before grilling or baking it is essential, as it helps break down the fibers and produces a tender, flavorful cut of meat. This is especially true when the steak has been grilled or baked.
Furthermore, this helps retain the juices within the meat during cooking, making it easier for the steak to stay tender as it absorbs its own juices.
To season your steak, begin by lightly rub it with plenty of coarse salt and pepper. You may also use a dry rub or marinade.
Searing is an integral step in producing succulent roasts, steaks, chops and chicken dishes. It caramelizes sugars and browns proteins within the meat to create a rich brown crust that amplifies its savory flavors.
Searing differs from browning in that it cooks the outermost layer of food, creating a dark brown crust on top. This process, known as Maillard reaction, creates a deeper and more flavorful crust than other methods like simmering or stewing.
Studies have indicated that searing beef steaks does not affect their juiciness, water content or cooking loss; however, it does result in a browning of the surface which improves roasted meat aroma and flavor as well as changing the hue of its outer layer (Fig. 3). However, further investigation on this subject is necessary for definitive answers.
Grilling steaks is an ideal way to achieve that succulent, mouthwatering crust without needing to heat up the oven. Just remember to preheat your grill before placing the meat on it, and use high-quality oil or butter on both sides for grilling success.
Grilling a steak results in an attractive charred exterior and tender, flavorful meat inside. But the best part of grilling a steak is that you can serve it up with many delectable side dishes to complement it.
When cooking a steak, the amount of time necessary will depend on its thickness and desired level of doneness. Thin steaks like filet mignon can be seared over direct heat for 3-4 minutes per side; thicker cuts need more indirect heat for several minutes in order to ensure they are cooked through.
For the ideal steak, the right amount of moisture and time must be added. A great way to preserve that moisture is by baking your steak in the oven.
This technique is ideal for thinner steak cuts, as it cooks them less (so they’re not tough and dry). Furthermore, it helps the meat retain juiciness by trapping moisture inside the pan.
It is essential to use a meat thermometer when cooking your steak to the correct temperature for desired level of doneness. You can check this temperature with either your finger or by inserting the thermometer into the thickest part of the steak.
Finally, bake your steak in the oven to achieve a perfectly seared exterior. This is the ideal method for getting an irresistibly juicy crust that locks in moisture.