Have you ever wondered how the experts make their steaks taste so good?
A big part of it is choosing the right cut, the right quality, and getting the cooking process just right, too.
Here, popular beef brand, Certified Angus Beef, share their top tips on how to pick the right steak and then cook it to lip-smacking perfection.
The right cut
First, look for steaks with great marbling, as this provides not only great flavor, but also additional tenderness and juiciness. You’ll also want to go with a reputable brand.
Cook to perfection
As far as cooking is concerned, there are a few simple secrets that will help you master the perfectly cooked, restaurant-worthy steak.
First, select your pan, or prepare your grill grates. A heavy-duty, thick-based frying pan, ideally with a non-stick coating, will achieve good results, as will a heavy duty griddle pan or skillet.
Take your steak out of the fridge about 20 minutes before cooking to bring it up to room-temperature. A cold steak won’t cook evenly.
Season your steak with salt and pepper to further enhance its naturally robust flavor. A good quality cut shouldn’t need any additional flavorings.
Take care not to season the meat too early as salt will draw moisture from the meat.
Make sure your pan, or grill grates are hot. Searing beef helps to develop a flavorful, aromatic exterior, as well as a lovely charred finish to the outside of your meat.
Turn steaks gently with tongs, or a spatula. Never pierce the steak with a fork.
Try to flip the steaks just once and avoid moving them about in the pan to help keep the steaks as juicy as possible. This will also allow your steaks to develop a tasty seared crust. Note that if you try to flip the meat before it’s ready, it will often stick to the pan or grill grates.
Assess doneness with an instant-read thermometer, or the classic way – with your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm to the touch.
Once cooked, set steaks aside to rest for a few minutes before serving. This allows the fibers of the meat to reabsorb the free-running juices, ensuring a juicy and tender steak.