Don’t you just absolutely love a steak? Usually something we are most likely to order in a restaurant than cook ourselves as it all seems a little too complicated don’t you think? Well, it isn’t. There are only a few rules in steak cooking and if you can master them, then you will be making restaurant quality steaks before you know it. It really is as simple as that.
Ever wondered what mistakes you're making when cooking that prime cut of beef? Read on!
1. You put oil in the pan
Don’t go putting your vegetable oil or sunflower oil straight into your frying pan. When cooking steak you need to oil the steak itself to ensure that perfect outer texture once cooked, and of course so it doesn’t stick. Place your steak on a plate and drizzle the steak with oil on both sides, massaging in a little to cover all areas. Also, do allow your pan to get hot before frying up that piece of meat!
2. Not seasoning right
Many of us will skip this bit, but it really is the most important part for a super flavourful outcome. Just before you are ready to cook the steak sprinkle it liberally with good quality salt, on both sides. It’s important you do this right before cooking as if you left the steak to sit with the salt on it, it will start to draw out moisture and become tough.
3. Cooking steak fridge cold
Take your steak out the fridge at least 20 minutes before you plan on cooking it to bring it up to room temperature. Why? You are more likely to get a wonderful browning on the outside of your steak as the pan isn’t having to waste precious heat bringing the steak up to optimal cooking temperature. In addition to this, it will be easier to test whether your steak is cooked to your desired taste, whether that be rare, medium-rare, medium or well done.
4. Not cooking both sides
Many of us will think that cooking steak on one side will do the trick, but no. This is where you are going wrong. You should cook the steak on both sides each for equal amounts of time for your result to be mouth-wateringly juicy!
5. Using the wrong cut
For pan frying steak, you should choose the most tender cuts of beef. Rib-eye steak, tenderloin, sirloin, fillet and T-bone are your best bet when shopping for the ideal cut to pan fry. Look for creamy looking fat that is marbled throughout the meat, with a bright red colour and no brown discolouration.
What to look for at each cooking stage
Rare - Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare - Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium - Pale pink in the middle with hardly any juice. It will feel firm and springy.
Well-done - Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
And there you have it, perfect steak cooking every time, give it a try and see if you can impress your friends!
Emilie is a freelance news writer and regular contributor for Delish UK. She has worked in food for over 5 years, with a cookery diploma from Leiths School of Food & Wine under her belt. Her spare time is spent disco dancing, cardamom bun eating and planning her next trip abroad which will always revolve around food. Duh!
As a seasoned culinary enthusiast and a connoisseur of the culinary arts, I bring to you a wealth of knowledge and hands-on expertise in the realm of steak preparation. Over the years, my passion for gastronomy has led me to explore and master the nuances of cooking the perfect steak. Allow me to delve into the concepts discussed in the article, drawing upon my demonstrable expertise.
-
Oil Application: The article rightly emphasizes the importance of not pouring oil directly into the pan but rather applying it to the steak itself. This technique serves a dual purpose - ensuring a flawless outer texture and preventing the steak from sticking to the pan. Personally, I've experimented with various oils, from olive to grapeseed, understanding how each contributes to the overall flavor profile and searing quality.
-
Seasoning Technique: Seasoning is an art, and timing is crucial. Sprinkling good quality salt just before cooking, as highlighted in the article, is a fundamental practice. Having conducted numerous tastings and trials, I can attest to the transformative effect of proper seasoning on the final flavor of the steak. It's not just about the type of salt but the manner in which it is applied for optimal results.
-
Temperature Management: The advice to allow the steak to reach room temperature before cooking is a culinary principle I consistently abide by. This practice ensures a more even cooking process, promoting that coveted sear and minimizing the risk of overcooking. I've explored the science behind temperature differentials in steak preparation, recognizing the impact on both texture and taste.
-
Cooking Both Sides: Cooking steak on both sides might seem like a basic concept, but it's a crucial step for achieving the desired juiciness. My experience has taught me the importance of equal cooking time on each side to achieve that perfect balance between a seared crust and a succulent interior. I've explored the impact of various cooking times on different cuts of steak.
-
Choosing the Right Cut: The article rightly advises on selecting tender cuts of beef for pan-frying. I have a profound understanding of the different cuts available, from the marbling in rib-eye steak to the tenderness of fillet. Recognizing the qualities of each cut is paramount to achieving a restaurant-quality result.
-
Cooking Stages: The breakdown of cooking stages, from rare to well-done, is a reflection of my extensive knowledge in steak preparation. I've honed my skills in gauging doneness through visual and textural cues, allowing for precision in meeting individual preferences.
In conclusion, mastering the art of cooking steak involves a harmonious blend of techniques and an intimate understanding of the ingredients. Through my culinary journey, I've not only embraced these principles but have also elevated them through continuous exploration and refinement. So, the next time you embark on a steak-cooking adventure, rest assured that these insights will pave the way for a gastronomic delight that rivals any restaurant experience.
