You'll Never Guess the Secret to Perfect Steak Every Time (2024)

FAQs

How to make perfect steak every time? ›

Sear steaks in the hot pan for 2 to 3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2 to 3 minutes as well. Slide the skillet with the seared steaks in it into the oven to finish cooking.

Alternatively, a baking soda mixture generally takes between 15 and 20 minutes to tenderize the cuts of meat. It also carries less risk of harming the meat should the cuts sit in a baking soda for longer. As a result, a baking soda wet brine can be more forgiving and foolproof than a traditional saltwater brine.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.

If the marbling is minimal or if the fat has a brown or yellow tint (a sign of old, dry meat), avoid it. Also avoid meat with large clumps of fat within the flesh. The thin marbling will melt and give the flesh richness and juiciness; the large clumps can be greasy and cause flare-ups.

Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

Meat tenderizing powder is made up of a mixture of salt, dextrose, bromelain, and calcium silicate (with bromelain doing most of the work). Bromelain is an enzyme that helps break down connective fibers in foods like steak (it's also found naturally in fruits like pineapple).

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Is it better to cook steak on high or medium? ›

Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.

Famously tender cuts like filet mignon, prime rib, and porterhouse steak may need very little additional seasoning, but hanger steak and flat iron steak can be just as delicious with the help of marinades.

The best thing to do to a steak on the grill is to leave it alone. Flip it once, and don't poke, prod, or press it… let the heat do all the work. Flip the steak over once, at about 60% of the total cooking time. We call it the 60/40 rule, and it's going to help make sure your steak is evenly cooked.

Remove Steak from the Refrigerator 30 Minutes Before Cooking. To ensure that your steak cooks evenly and all the way through, remove your steak from the refrigerator 30 minutes prior to cooking. If the steak is too cold, you risk overcooking the outside and undercooking the inside.

The best way to season steak is to add a generous amount of salt to both sides about 45 minutes before cooking. Then, just before cooking, add your other spices, like black pepper and garlic powder, ensuring that you cover both sides of the steak.