Avoiding Eight Common Mistakes for the Perfect Steak
Today, I will introduce the eight misunderstandings of cooking a steak. Say goodbye to these eight misunderstandings and make your steak more delicious.
Steak is no longer a rarity 20 years ago, but for most people, it’s easier for us to describe what the perfect steak should look like: crispy on the outside, haing great colors and being juicy. It is always confusing for us when we try to prepare the perfect steak. Pay attention to these eight common mistakes and you will cooker the perfect steak you always wanted.
Mistake 1: A good steak should be thick and soft.
Suggestions: How can one generalize the wonderful taste of a steak? Different parts of steaks taste differently. When cooking a steak at home, try to choose a steak that is sticky enough, will not dry out as soon as it is put into the pan, and has a beautiful fat texture. The fat texture can keep moisture and avoid the taste of being too dry. Therefore, we should try to choose a sirloin steak or rib-eye steak.
Mistake 2: It is best to buy fresh steak and fry it right away.
Suggestions: Maybe your mind tells you that the steak you cooked should be cut directly from the beef market, but that's not the case. After choosing the beef you want, the first thing you need to do is take the meat from the package, place it on a cake stand with a tray underneath and put it in a refrigerator for two days. This will allow the air to surround the steak and allow the steak to dry out for more intense flavor and softer meat.
Mistake 3: Adding more pepper makes the steak taste better when marinating.
Suggestions: Just add an appropriate amount of salt when marinating the steak. Remember not to add pepper, because the oil temperature will be very high when the steak is fried later, and the pepper will be easily burnt, which will affect the taste of the steak.
Mistake 4: Fry the steak after taking it out of the refrigerator.
Suggestions: There is only one result if you fry the steak without resting after it is taken from the refrigerator. The outer layer of the steak has been overcooked, but the inside is still bleeding. Therefore, don't rush to put the steak in the pan to get it evenly heated. Let the steak rests for a few hours before you put it in the pan.
Mistake 5: It is best to fry steak on medium heat.
Suggestions: Maybe this conservative rule is something you get from most recipes, but let me tell you that it's not the best way. Therefore, it is recommended that you try to fry in a hot pan, as hot as smoking. Don't be afraid, after the steak is in the pan, these hot jumping oils will make the steak have a brown layer, which is the delicious meat aroma produced by the reaction of protein and sugar. Turn the steak every 15 to 20 seconds to ensure the steak gets a crispy exterior without overheating on the inside.
Mistake 6: Slice the steak to check the doneness when frying.
Suggestions: Don't do this. This will just make the juice of the steak less. Buy an electronic thermometer; insert it in the middle of the steak, and judge according to your requirements for the doneness of the steak. If you want medium rare, take it out at 45 degrees; if it is medium rare, take it out at 55 degrees; if it is well done, take it out at 65 degrees.
Mistake 7: Eat the steak while it is hot, or it will be cold immediately.
Suggestions: Remember that after the steak is fried, be sure to let the meat rest for a while. After the steak is served, the residual temperature will make it at least 5 degrees higher. Therefore, don't worry about the problem of being cold. Let the steak rest for at least 5 minutes. This is how the beef becomes juicy.
Mistake 8: Make a flavored sauce to add flavor to the steak.
Suggestions: A good enough steak needs only two seasonings, that is, coarse sea salt and freshly ground black pepper. In this way, you can have the original taste of steak without reservation. Don't let the sauce overshadow the flavor of the beef. That will be putting the cart before the horse.
Please note that you can keep the remained steak in a bag and sealed by a vacuumsealer, so that it can be kept for a longer time.
Steak is no longer a rarity 20 years ago, but for most people, it’s easier for us to describe what the perfect steak should look like: crispy on the outside, haing great colors and being juicy. It is always confusing for us when we try to prepare the perfect steak. Pay attention to these eight common mistakes and you will cooker the perfect steak you always wanted.
Mistake 1: A good steak should be thick and soft.
Suggestions: How can one generalize the wonderful taste of a steak? Different parts of steaks taste differently. When cooking a steak at home, try to choose a steak that is sticky enough, will not dry out as soon as it is put into the pan, and has a beautiful fat texture. The fat texture can keep moisture and avoid the taste of being too dry. Therefore, we should try to choose a sirloin steak or rib-eye steak.
Mistake 2: It is best to buy fresh steak and fry it right away.
Suggestions: Maybe your mind tells you that the steak you cooked should be cut directly from the beef market, but that's not the case. After choosing the beef you want, the first thing you need to do is take the meat from the package, place it on a cake stand with a tray underneath and put it in a refrigerator for two days. This will allow the air to surround the steak and allow the steak to dry out for more intense flavor and softer meat.
Mistake 3: Adding more pepper makes the steak taste better when marinating.
Suggestions: Just add an appropriate amount of salt when marinating the steak. Remember not to add pepper, because the oil temperature will be very high when the steak is fried later, and the pepper will be easily burnt, which will affect the taste of the steak.
Mistake 4: Fry the steak after taking it out of the refrigerator.
Suggestions: There is only one result if you fry the steak without resting after it is taken from the refrigerator. The outer layer of the steak has been overcooked, but the inside is still bleeding. Therefore, don't rush to put the steak in the pan to get it evenly heated. Let the steak rests for a few hours before you put it in the pan.
Mistake 5: It is best to fry steak on medium heat.
Suggestions: Maybe this conservative rule is something you get from most recipes, but let me tell you that it's not the best way. Therefore, it is recommended that you try to fry in a hot pan, as hot as smoking. Don't be afraid, after the steak is in the pan, these hot jumping oils will make the steak have a brown layer, which is the delicious meat aroma produced by the reaction of protein and sugar. Turn the steak every 15 to 20 seconds to ensure the steak gets a crispy exterior without overheating on the inside.
Mistake 6: Slice the steak to check the doneness when frying.
Suggestions: Don't do this. This will just make the juice of the steak less. Buy an electronic thermometer; insert it in the middle of the steak, and judge according to your requirements for the doneness of the steak. If you want medium rare, take it out at 45 degrees; if it is medium rare, take it out at 55 degrees; if it is well done, take it out at 65 degrees.
Mistake 7: Eat the steak while it is hot, or it will be cold immediately.
Suggestions: Remember that after the steak is fried, be sure to let the meat rest for a while. After the steak is served, the residual temperature will make it at least 5 degrees higher. Therefore, don't worry about the problem of being cold. Let the steak rest for at least 5 minutes. This is how the beef becomes juicy.
Mistake 8: Make a flavored sauce to add flavor to the steak.
Suggestions: A good enough steak needs only two seasonings, that is, coarse sea salt and freshly ground black pepper. In this way, you can have the original taste of steak without reservation. Don't let the sauce overshadow the flavor of the beef. That will be putting the cart before the horse.
Please note that you can keep the remained steak in a bag and sealed by a vacuumsealer, so that it can be kept for a longer time.