SHAHEDNEWS: Cooking steak, like any other dish, requires some skill, but sometimes we make mistakes during the process. Get familiar with these common mistakes when cooking steak.
According to SHAHEDNEWS, Steak has a very delicious flavor that suits most tastes, but if we want to cook it well, it's important to learn the key tips for cooking it.
You may fear making a steak too salty or overly spiced, but trust us: when it comes to using seasonings, there's no need to hold back. If you don't properly season a steak, you're simply missing out on a rich and bold flavor.
Season the meat inside and on both sides 35 to 40 minutes before cooking.
When it comes to steak, waiting can be difficult, but you never want to take the steak straight from the freezer and put it on the grill. Plan ahead and allow the meat to come to room temperature. A cold steak won’t cook evenly, causing the outside to burn while the inside remains raw.
Depending on the size of the steak, let it sit at room temperature for 30 minutes to two hours. While you wait, reduce your hunger by having an appetizer.
There are various types of steaks, and they don’t all cook the same way. For example, a T-bone steak should be grilled, while a boneless ribeye is better cooked in a pan (due to the fat that melts out of the meat). Cooking all steaks the same way will deprive you of the best possible flavor.
Choose the cooking method based on the cut you prefer. If you forget these tips, remember that the most expensive cuts are those that are better pan-seared, so selecting the right steak cut is essential.
Lean cuts have their place, but they are not suitable for cooking steak. Lean cuts often become tough and dry, while fat provides the most flavor and juiciness.
Choose a steak with enough fat. It may be a bit more expensive, but the tenderness and juiciness are worth it.
There is a common misconception that to achieve a delicious, juicy steak, you should only flip it once. While you might have a steak that looks good on the outside, it won't necessarily taste great; in fact, this method can dry out the outside of the steak.
Get into the habit of flipping the steak multiple times while cooking, especially when the heat is high. More flips help the steak cook faster (up to 30% faster than when flipped only once), resulting in a juicier steak and more even cooking without over-browning the edges.
A freshly cooked steak is incredibly tempting, but resist the urge to cut into it right away. Just like many other foods, steak needs time to rest. Cutting it too soon causes the juices to spill out onto the plate, leaving the steak dry and bland.
No matter how experienced you are with grilling, you can't accurately tell when the steak is ready just by looking at it. The outside might look promising while the inside is still raw. If you use a fork to check the doneness of the steak, some of the flavor and juices that make it delicious will be lost.
It's essential to use a good thermometer to check the internal temperature—135°F for medium-rare steak, 140°F for medium, and 145°F for well-done steak.
